Sri Lankan carrot curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 8 curry leaves
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 1 red onionfinely chopped
- thumb-sized piece gingerfinely chopped
- 3 cloves garlicfinely chopped
- 1 red chillifinely chopped
- crushed to make 2 tsp black peppercorns
- 4 large carrotscut into chunky pieces
- 400ml tin coconut milk
- 1⁄2 lemonjuiced
- 1⁄2 a small bunch corianderleaves chopped, to serve
- to serve cooked basmati rice
- warmed naansto serve
Nutrition: per serving
- kcal265low
- fat20.6g
- saturates15g
- carbs14.2g
- sugars11.2g
- fibre5.7g
- protein3g
- salt0.1g
Method
step 1
Heat the oil in a frying pan over a medium- high heat and add the curry leaves. Once sizzling, add the cumin and mustard seeds. Once they begin to pop, tip in the onion and cook for 10 minutes until golden. Add the ginger, garlic, chilli, black pepper and carrots, and cook for 5 minutes, stirring.
step 2
Tip in the coconut milk and 150ml of water, and simmer gently for 20 minutes until the carrots have cooked through and the sauce has reduced slightly. Squeeze in the lemon juice, season lightly and sprinkle with coriander. Serve with rice and naan breads, if you like.
