Carrot and Coconut Curry

Carrot and Coconut Curry

Go veggie for a day and celebrate National Vegetarian Week, with our delicious recipes for a meat-free, Carrot and Coconut Curry

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Serves: 1-2

400g carrots - peeled and cut into batons

1 clove garlic

Thumbnail-sized piece of ginger

1 red chilli - seeds removed for a milder curry

1tsp turmeric

1tsp cumin seeds

1tsp cardamom seeds

1tsp coriander seeds

400ml full fat coconut milk

1 tablespoon of coconut oil

Seeds from half pomegranate

½ red onion

  1. Heat coconut oil over a gentle heat and sauté finely chopped onion, garlic, ginger and chilli until the onion is soft, about 5 minutes.
  2. Grind cardamom, cumin and coriander seeds. Add ground spices and turmeric to the pan, stirring for 3 minutes until the spices release their fragrance.
  3. Stir in the carrots, coating them in the spice mixture before adding the coconut milk and simmer for 20 minutes until the carrots are tender.
  4. Serve, sprinkled with pomegranate seeds, with red Camargue rice and red dhal.

Photographs: David Merewether
Recipes Type: Main Courses

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