Coconut Carrot Curry

~ 30 mins

~ 6 Servings

Ingredients

2 tbsp Olive Oil

1 Small Onion

4 Garlic Cloves

3 tsp Fresh Grated Ginger

2 tsp Coriander

1 tsp Turmeric

1 tsp Smoked Paprika

3/4 cup Coconut Milk

1/2 cup water

2 tbsp Cilantro (chopped)

4 medium-large Carrots

Salt & Pepper

Instructions

Mince the onion, ginger & garlic as fine as possible. Peel and slice the carrots into thin discs (~1/2 cm thick). Wash and chop up the cilantro finely.
Add the oil to a large frying pan and set the stove to medium heat and allow pan to heat up.
Add the onion and sauté for ~5 mins.
Add in the ginger and garlic to the pan and sauté for another 5 mins along with the onion.
Add in the carrots, coriander, turmeric, smoked paprika, coconut milk, water & cilantro. Cover and reduce the heat to medium-low and simmer for 8 minutes.
When carrots are tender, remove from heat and season with salt and pepper when carrots are tender.
Garnish with the cilantro and enjoy.

Notes

Page updated

Report abuse