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