Sri Lankan carrot curry
45 MINUTES | SERVES 4 EASY | LC GF
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, finely chopped
red chilli 1, finely chopped black peppercorns crushed to make 2 tsp carrots 4 large, cut into chunky pieces coconut milk 400ml tin
lemon Ω, juiced
coriander Ω a small bunch, leaves chopped, to serve cooked basmati rice to serve naans warmed, to serve
• Heat the oil in a frying pan over a mediumhigh 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.
• 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.
PER SERVING 265 KCALS | FAT 20.6G SATURATES 15G | CARBS 14.2G | SUGARS 11.2G FIBRE 5.7G | PROTEIN 3G | SALT 0.1G