Pea and Carrot Coconut Curry |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This is a variation of a Sri Lankan curry dish, typically made with lots of different spices and jasmine rice. We substituted curry powder and quicker-cooking basmati rice with just as satisfying results. Ingredients:
1 cup basmati rice |
1 tablespoon vegetable oil |
1 small onion, chopped |
1 to 2 tbsp. madras curry powder |
1 teaspoon kosher salt |
1 serrano chile, chopped |
1 bag (1 lb.) baby carrots, halved lengthwise |
1 can (14.5 oz.) coconut milk |
1 cup frozen peas |
1/4 cup chopped cilantro |
Directions:
1. Cook rice according to package directions. Heat oil in a large frying pan over medium-high heat. Cook onion, curry powder, salt, and chile until onion is softened, about 3 minutes. Add carrots, coconut milk, peas, and 1/2 cup water. Simmer, covered, until carrots are tender, about 8 minutes. Serve over rice and sprinkle with cilantro.
2. Note: Nutritional analysis is per serving.
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