Carrot Curry With Shallots And Chiles

  1. In a heavy medium pan add the oil and set over medium heat.
  2. Add shallots and chiles to hot oil. Stir and fry for 2 minutes, or until the shallots have softened a bit.
  3. Add the carrots, cumin, coriander, fennel, cayenne pepper, turmeric, curry leaves, and salt and continue to stir and fry over medium, heat for 2-3 minutes.
  4. Add coconut milk and bring to simmer.
  5. Cover, reduce heat to low, and simmer very gently for 5 (possibly as long as 25) minutes.

corn oil, shallots, chili pepper, carrot, ground cumin, ground coriander, ground fennel, cayenne pepper, ground turmeric, curry, salt, coconut milk

Taken from www.food.com/recipe/carrot-curry-with-shallots-and-chiles-453796 (may not work)

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