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.
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
Instructions
- 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.
Notes
*The curry will be thin when first taken off the stove, but will thicken as it cools down. If you prefer a thinner curry (more liquid) then add in 3/4 cup water instead of 1/2 a cup.
Nutrition
Serving: 1g | Calories: 122kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Sodium: 73mg | Fiber: 2g | Sugar: 2g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.