Sri Lankan car­rot curry

Olive - - COOK -

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

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