Easy Sri Lankan Carrot Curry Recipes

EASY CARROT CURRY

Easy Carrot Curry image

If you want a super simple, quick, fuss-free, and incredibly tasty, yet mild curry, that is made with only 10 ingredients, this Easy Carrot Curry is for you! Serve it with rice or roti for a tasty vegan meal your family is sure to enjoy.

Provided by Shashi

Time 30m

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
1 yellow onion
3 large garlic cloves (or 6 small garlic cloves)
1 1/2 inch piece of fresh ginger (about 3 tsp grated fresh ginger)
2 tsp coriander
1 tsp turmeric
1 tsp smoked paprika
3/4 cup coconut milk (I used the full fat Chaokoh brand one)
1/2 cup water
2 tbsp chopped cilantro
4 carrots
salt and pepper to taste

Steps:

Peel the onion, ginger and garlic and chop them up as finely as possible.
Add oil to a large frying pan and set on stove on medium heat.
Add finely chopped onion and let saute about 5 minutes, stirring so it doesn't burn.
Peel carrots and slice them well. Also, clean the cilantro and chop it up so you have 2 tbsp of it. Set the carrots and cilantro aside.
When onion has been sauteing for 5 minutes, add in the ginger and garlic and stir well. Let the onion, garlic and ginger saute another 5 minutes.
Then add in the carrots and stir well. Also, add in the coriander, turmeric, smoked paprika, coconut milk, water, and cilantro and stir well. Then cover and reduce the heat a bit and let simmer for 8 minutes - the carrots should be tender at this point.
Remove pan from heat and season with salt and pepper. Garnish with more cilantro and enjoy.

Nutrition Facts : Calories 122 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 73 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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