Carrot Curry

Ingredients

Cilantro

1/2 cup, chopped

Salt

to taste

Vegetable broth

1 cup

Coconut milk

2 cups

Coriander

1 teaspoon, ground

Cumin

1 teaspoon, ground

Turmeric

1/2 teaspoon, ground

Curry powder

2 tablespoons

Ginger

1 tablespoon, grated

Garlic

3 cloves, minced

Onion

1 large, chopped

Carrots

5 large, peeled and sliced

Instructions

1. In a large pan, heat 2 tablespoons of oil over medium heat.
2. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, sautéing for an additional 2 minutes until fragrant.
4. Incorporate the curry powder, ground turmeric, ground cumin, and ground coriander, stirring well to evenly coat the onions and release the spices' aromas.
5. Introduce the sliced carrots to the pan, cooking for 5 minutes while stirring occasionally.
6. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
7. Allow the curry to simmer for about 10 minutes, or until the carrots are tender to your liking.
8. Season the curry with salt to taste.
9. Just before serving, garnish the curry with freshly chopped cilantro.
10. Enjoy your Carrot Curry hot, ideally accompanied by steamed basmati rice or warm naan bread.