Wednesday, 28 March 2012

Carrot Coconut Curry

The coconut milk adds a wonderful creamy richness to this curry.


  • 8 carrots, peeled and cut into bite sized pieces
  • 1 onion, finely chopped
  • 2 tsp ground ginger
  • 1 tsp ground turmeric
  • 400ml tin of coconut milk
  • 2 chillies, dried or fresh, finely chopped
  • 5 tomatoes, cut into quarters


  1. Put the carrot, onion, ginger, turmeric, coconut milk and chillies into a large saucepan and bring to a simmer.
  2. Simmer gently for 30 minutes.
  3. Stir in the tomatoes and leave for a couple of minutes to heat through.
  4. Serve with Basmati rice.
Serves 2.

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