Carrot Curry

Ingredients - Serves 4

• Cilantro - 2 tablespoons, chopped (for garnish)
• Salt - To taste
• Vegetable broth - 1/2 cup
• Coconut milk - 1 can (400ml)
• Coriander - 1/2 teaspoon
• Cumin - 1/2 teaspoon
• Turmeric - 1/2 teaspoon
• Curry powder - 2 teaspoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1 medium, finely chopped
• Carrots - 4 large, peeled and sliced

Let's Get Started

1. Heat oil in a large pan over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another 2 minutes.
4. Add the curry powder, turmeric, cumin, and coriander. Stir well to coat the onions and spices.
5. Add the sliced carrots and cook for 5 minutes, stirring occasionally.
6. Pour in the coconut milk and vegetable broth. Bring to a simmer and cook for 10 minutes, or until the carrots are tender.
7. Season with salt to taste.
8. Garnish with chopped cilantro before serving.
9. Serve hot with steamed rice or naan bread.

Dietary Info

• Dish Type: Main Course
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Calories: 250
• Fat: 12g
• Carbs: 30g
• Protein: 5g
• Sodium: 500mg
• Sugar: 10g