1 HOUR | NOT TOO TRICKY | SERVES 4
- Frying Pan
- 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
- Chop the stalks of the carrots, peel off the skin, rinse well, and cut them into 1-inch-long pieces.
- Chop the onion into half rings and bash the garlic into a paste.
- Place a frying pan on the stove. Add oil to the pan, add the mustard seeds, and let them pop.
- When it is popping, add the fenugreek seeds, the garlic, curry and Pandan leaves and the onions. Cook for 3-4 minutes.
- 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.
- Now add turmeric powder, salt, curry powder, chilli powder and coconut milk. Give it a good mix.
- Cook the curry for three more minutes. Taste the curry and add salt if needed.