carrot curry
this is adapted from madhur jaffrey's recipe
10
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INGREDIENTS
Nutrition- 2tablespoons peanut oil
- 5tablespoons chopped shallots
- 1
- 1
- 1teaspoon cumin
- 1teaspoon ground coriander
- 1⁄2teaspoon ground fennel
- 1pinch cayenne pepper
- 1⁄2teaspoon turmeric
- 1⁄2teaspoon salt
- 3⁄4
- 10
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DIRECTIONS
- in a medium saucepan heat oil over medium heat.
- add shallots and chile, cook stirring for 2 minutes.
- add carrots, spices and curry leaves and cook another 3-4 minutes.
- add coconut milk and bring to a simmer.
- cover, reduce heat to low, and cook 20-25 minutes until carrots are tender.
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