Sri Lankan Carrot Curry

Sri Lankan curry is usually heavily spiced and uses a blend of fresh spices and aromatics. This typically includes cumin, coriander, fenugreek seeds, mustard seeds, and curry leaves. The curry is usually prepared with coconut milk and commonly served with rice. If you can't find fresh curry leaves, use dried one or even pandan leaves. Don't like carrot? Use cauliflower, sweet potatoes, eggplants or green beans or a mixture of vegetables.

1 tbsp Coconut oil
8-10 Curry leaves (fresh or dried)
1 tsp Cumin seeds
1/2 tsp Fenugreek seeds
1 tsp Black mustard seeds
1 Medium red onion, finely chopped
Thumb-sized piece ginger, finely chopped
3 Garlic cloves , finely chopped

1 Red chilli, finely chopped
1 tsp Black peppercorns, crushed
1/2 tsp Turmeric powder
1/2 tsp Curry powder
4-5 Large carrots, cut into chunky pieces
1/2 tsp Salt
300 ml Coconut milk
125 ml Water
1/2 Lemon, juiced
1/2 A small bunch coriander or parsley chopped, to serve

Heat the oil in a frying pan over a medium-high heat and add the curry leaves. Once sizzling, add the cumin, fenugreek and mustard seeds. Once they begin to pop, tip in the onion and cook for 8-10 minutes until golden.
Add the ginger, garlic, chilli, black pepper, turmeric, curry and carrots, and stir to coat the pupkins in the spice mixture.
Add salt, coocnut milk, and water. Bring it to a boil. Cover and lower the heat to medium-low and let it simmer for 20-25 minutes until the carrots are tender and cooked through. Squeeze in the lemon juice and served warm sprinkled with coriander or parsley.

3 comments:

Ivy's Closet 23/10/24 12:45: Truly looks delightful! Awesome goodness in this recipe! Thanks so much! Thanks for your comments too!
David M. Gascoigne, 23/10/24 13:46: This one looks fantastic. We will give it a try.
DEZMOND 23/10/24 14:05: It is a nice contrast between orange carrots and grey plate.