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We hope you got benefit from reading it, now let’s go back to carrot curry (with coconut milk) recipe. To cook carrot curry (with coconut milk) you need 14 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Carrot Curry (with Coconut Milk):
- Provide 1 tblsp Coconut Oil
- Get 1/2 tsp Mustard Seeds
- Provide 1 Spring Curry leaves
- Use 2 medium Onions (finely chopped)
- Use 1 big green Chilli (cut in 4 pieces)
- Prepare 4 big Carrots (cut in wedges)
- You need 1 1/2 tsp Kashmiri Mirch
- You need 2 tsp Cumin Powder
- Take 1 tsp Coriander Powder
- Get 1/2 tsp Turmeric Powder
- Prepare 1/2 Cup Water
- Prepare 2/3 Cup Coconut Milk
- Take to taste Salt
- Prepare Few Coriander leaves for garnishing
Steps to make Carrot Curry (with Coconut Milk):
- In a bow mix the Carrot wedges with 1 1/2 tsp Kashmiri Mirch, 2 tsp Cumin P., 1 tsp Coriander P., 1/2 tsp Turmeric P. and Salt. Set aside.
- Heat 1 tblsp Coconut Oil in a pot or pan. Add 1/2 tsp Mustard Seeds and let them splutter for few seconds. Then add the chopped Onions, green Chilli and Curry leaves to it. Mix well and saute till onions turn slightly Brown in colour.
- Now add the Carrot wedges to it and mix well. Saute everything for around 5 minutes.
- Then add 1/2 Cup Water and 2/3 Cup Coconut Milk to it and mix well. Bring to boil and let it simmer with closed lid on medium heat till the carrots are cooked.
- Garnish with some Coriander leaves. Carrot Curry is ready to enjoy and tastes best with Rice. 😊
Curried Carrot Soup with Coconut Milk paleo & vegan options. Add coconut milk, yellow curry paste, bell pepper, potatoes and carrots. Also, if you want a thicker curry, opt for the full-fat. It gets a Thai twist with Thai curry paste and coconut milk and some shredded coconut. I loved the coconut in this soup, but if you're not sure, feel Cook's Notes for Thai Carrot Soup with Coconut Milk.
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