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Sri Lankan Carrot Curry
- RECIPE MAKES: 2 servings
- PREP TIME: 20 minutes
- COOK TIME: 25 minutes
Method
step 1
Heat the oil in a large frying pan.
step 2
Add all the ingredients except the coconut milk and water into the pan. Heat for 5 minutes then add the coconut milk and water.
step 3
Leave the mixture to simmer for about 20 minutes until reduced by half then serve.
Serve with Mevalia Rice
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
Ingredients
- 1 tsp Vegetable oil
- 8 Curry leaves
- 1 tsp Cumin seeds
- 1 tsp Black mustard seeds
- 1 Red onion, finely chopped
- ½ inch Fresh ginger, peeled and finely chopped
- 3 Garlic cloves, peeled and finely chopped
- 1 Red chilli, finely chopped
- 2 tsp Black peppercorns, crushed
- 4 Carrots, peeled and cut into 2cm chunks
- 15g Fresh coriander leaves, chopped
- Juice of ½ Fresh lemon or 1 tbsp lemon juice
- 400ml Permitted coconut milk
- 150ml Water
