Sri Lankan carrot curry

• 45 Minutes
 
• Serves 4
• Easy

Our vegan curry, inspired by the aromatic spices and cooling coconut of Sri Lanka, is easy to make, ready in 45 minutes, plus it's low in calories, too

Ingredients

• vegetable oil 1 tbsp
• curry leaves 8
• cumin seeds 1 tsp
• black mustard seeds 1 tsp
• red onion 1, finely chopped
• ginger thumb-sized piece, finely chopped
• garlic 3 cloves, finel chopped
• red chilli 1, finally chopped
• black peppercorns crushed to make 2 tsp
• carrots 4 large, cut into chunky pieces
• coconut milk 400ml tin
• lemon 1⁄2, juiced
• coriander 1⁄2 a small bunch, leaves chopped, to serve
• cooked basmati rice to serve
• naans warmed, to serve

• Method

  • STEP 1
    Heat the oil in a frying pan over a medium- high heat and add the curry leaves. Once sizzling, add the cumin and mustard seeds. Once they begin to pop, tip in the onion and cook for 10 minutes until golden. Add the ginger, garlic, chilli, black pepper and carrots, and cook for 5 minutes, stirring.
  • STEP 2
    Tip in the coconut milk and 150ml of water, and simmer gently for 20 minutes until the carrots have cooked through and the sauce has reduced slightly. Squeeze in the lemon juice, season lightly and sprinkle with coriander. Serve with rice and naan breads, if you like.
  • https://www.olivemagazine.com/recipes/vegetarian/sri-lankan-carrot-curry/
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