Spicy Carrot Coconut Curry

By tulawdog

Ingredients

• 4 * 4 large carrots
• 1 * 1 large onion
• 1 * 1 green chilli
• 1/3 * 1/3 cup coconut milk
• 1/4 * 1/4 cup water
• 2 * 2 tsps chilli powder (adjust according to taste)
• 2 * 2 tsps ground cumin
• 1 * 1 tsp ground coriander
• 1/2 * 1/2 tsp ground turmeric
• 2 * 2 tbsps oil
• * Salt to taste
• * A handful of fresh coriander – stalk part to be added into the curry and leaves for garnish

Preparation

Step 1

* Peel, wash and cut carrots into 2 inched strips ( I cut a carrot into 4 parts. For each part, I sliced into half and each half I cut into 3 slices). Chop onions and a green chilli.
* Add the sliced carrots with ground cumin, coriander, turmeric, salt and chilli powder in a mixing bowl. Mix well.

* Heat oil until very hot in the pan. Add chopped onions and green chilli and saute until the onions are lightly brown.
* Add carrot mixture and keep tossing for 5 to 7 minutes.
* Add coconut milk and water. Bring to boil and simmer with a lid on until the carrots are tender. Just before the end of cooking time (when the carrots are quite tender), add the stalk part of the coriander into the curry.
* Taste the curry if more salt is required. If the curry happens to be too salty, add some sugar (brown sugar is preferred) to balance the taste.
* Garnish with coriander leaves and serve immediately. Best served with rice.