You don't find many carrot curries. For some reason. Other than this one
Well now there's a Sri Lankan one you can make.
Creamy Carrot Curry
veg vegan curry side
- ⅛ tsp mustard seeds
- ¼ tsp fenugreek seeds
- ⅛ tsp cumin seeds
- 4 cloves garlic, chopped
- 3 green chillies, sliced
- 1 sprig curry leaves
- 1 pandan leaf
- 1 medium onion, sliced
- ½ tsp red chilli powder
- 1 tsp coriander powder
- ⅛ cumin powder
- ⅛ tsp garam masala powder
- salt to taste
- 400g carrots
- ¼ cup coconut milk
- 1 tbsp cooking oil
Slice the carrots into semi circle shapes.
Slice the onion and green chillies.
Heat the oil in a pan and add mustard seeds, fenugreek seeds and cumin seeds.
Let the spices sizzle for 30 seconds.
Add curry leaves, sliced green chillies and broken pandan leaf pieces and saute for 30 seconds.
Add chopped garlic and saute.
Now add sliced onion and cook the onions until golden.
Add the carrots and saute until the carrots are soft enough.
Add all the ground masala powders and salt to taste.
Pour in some water and saute for one minute.
Add coconut milk and cook over medium heat for 20 minutes or until thick and creamy.
Serve with bread, roti or rice.