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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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this is adapted from madhur jaffrey's recipe Ingredients:
2 tablespoons peanut oil |
5 tablespoons chopped shallots |
1 hot green chili pepper, seeded and chopped |
1 lb carrot, cut into 1/4 rounds |
1 teaspoon cumin |
1 teaspoon ground coriander |
1/2 teaspoon ground fennel |
1 pinch cayenne pepper |
1/2 teaspoon turmeric |
1/2 teaspoon salt |
3/4 cup coconut milk, well mixed |
10 curry leaves (optional) |
Directions:
1. in a medium saucepan heat oil over medium heat.
2. add shallots and chile, cook stirring for 2 minutes.
3. add carrots, spices and curry leaves and cook another 3-4 minutes.
4. add coconut milk and bring to a simmer.
5. cover, reduce heat to low, and cook 20-25 minutes until carrots are tender.
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