Teresa's Recipes
Carrot Curry
Carrot Curry is a delightful fusion of tenderly cooked carrots, aromatic spices, and velvety coconut milk, rendering an exquisite symphony of flavors that will tantalize your taste buds. This traditional Indian dish, often enjoyed during the cool monsoon season, is a testament to the rich culinary heritage of the subcontinent.
Ingredients
- 1/2 cup, chopped Cilantro
- to taste Salt
- 1 cup Vegetable broth
- 2 cups Coconut milk
- 1 teaspoon, ground Coriander
- 1 teaspoon, ground Cumin
- 1/2 teaspoon, ground Turmeric
- 2 tablespoons Curry powder
- 1 tablespoon, grated Ginger
- 3 cloves, minced Garlic
- 1 large, chopped Onion
- 5 large, peeled and sliced Carrots
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 350
- Fat: 22g
- Carbs: 32g
- Protein: 7g
- Sodium: 750mg
- Sugar: 10g
Instructions
- In a large pan, heat 2 tablespoons of oil over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, sautéing for an additional 2 minutes until fragrant.
- Incorporate the curry powder, ground turmeric, ground cumin, and ground coriander, stirring well to evenly coat the onions and release the spices' aromas.
- Introduce the sliced carrots to the pan, cooking for 5 minutes while stirring occasionally.
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
- Allow the curry to simmer for about 10 minutes, or until the carrots are tender to your liking.
- Season the curry with salt to taste.
- Just before serving, garnish the curry with freshly chopped cilantro.
- Enjoy your Carrot Curry hot, ideally accompanied by steamed basmati rice or warm naan bread.