Carrot Coconut Curry

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

Ingredients:

• 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

 

Method:

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.