Carrot Curry with Coconut Milk
In this delicious and authentic Sri Lankan recipe, sliced carrots are gently simmered in coconut milk with tempered onions, garlic, curry leaves, green chili and a carefully curated selection of spices.
Equipment
- 1 medium sauce pan
Ingredients
- 300 g carrots halved lengthwise and sliced
- 2 tbsp coconut oil
- 1 small red onion thinly sliced
- 3 garlic cloves thinly sliced
- 20-25 curry leaves thinly sliced
- 1 small green chili whole
- 1 flat tsp yellow mustard seeds
- 1 flat tsp fenugreek seeds
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 1/3 tsp turmeric powder
- 270 ml coconut milk
- 2 tsp Maldivian dried fish optional
Instructions
- In a medium sauce pan, heat 2 tbsp of coconut oil to medium.
- Add mustard and fenugreek seeds and temper for 20-40 seconds until mustard seeds just start to pop.
- Add sliced onions, garlic and curry leaves and fry for a minute, until the aroma develops but before garlic starts to brown.
- Add the carrots and stir to combine.
- Stir in the ground spices: cardamom, turmeric and salt.
- Pour in the coconut milk, add the fish chips (if using) and pop in the green chili.
- Lower the heat, cover and simmer for 7-10 minutes until the carrots have softened but are still holding the shape well.
- Remove the lid and simmer for another 3-4 minutes.
- Turn the heat off and allow to rest for 5-10 minutes for the gravy to thicken.
- Serve warm or at room temperature.
Notes
- Carrot curry can be enjoyed on its own, over rice or as a side to meats or fish.
- Can be kept in the fridge for up to two days.