Creamy Carrot Curry

1 HOUR | NOT TOO TRICKY | SERVES 4

Equipment

• Frying Pan

INGREDIENTS

• 300g of Carrot
• 1 Large Red Onion
• 3 Cloves of Garlic finely chopped
• 1 Teaspoon of Turmeric Powder
• 1 Teaspoon of Chilli Powder
• 1 Teaspoon of Fenugreek Seeds (optional)
• 3 Teaspoons of Raw Sri Lankan Curry Powder
• 1 Teaspoon of Black Mustard Seeds
• Salt to taste
• 10 Curry Leaves
• 2 Pieces  of Pandan Leaves
• 200 ml of Thick, high-quality Coconut Milk
• 150 ml of water
• 2 Tablespoons of Olive Oil
• Coconut Oil
• Thumb-sized piece of
• Cinnamon Stick

Method

1. Chop the stalks of the carrots, peel off the skin, rinse well, and cut them into 1-inch-long pieces.
2. Chop the onion into half rings and bash the garlic into a paste.
3. Place a frying pan on the stove. Add oil to the pan, add the mustard seeds, and let them pop.
4. When it is popping, add the fenugreek seeds, the garlic, curry and Pandan leaves and the onions. Cook for 3-4 minutes.
5. Now add the carrot to the pan. Give it a good mix and cook covered under medium flame for 5 minutes. Stir occasionally to avoid burning. Add water if needed.
6. Now add turmeric powder, salt, curry powder, chilli powder and coconut milk. Give it a good mix.
7. Cook the curry for three more minutes. Taste the curry and add salt if needed.