Carrot and Coconut Curry


  • 4 large carrots
  • 1 large onion
  • 1 green chilli
  • 1/3 cup coconut milk
  • 1/4 cup water
  • 2 tsps chilli powder (adjust according to taste)
  • 2 tsps ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 2 tbsps oil
  • Fresh coriander leaves, chopped for garnish
  • Salt to taste


  • Peel, wash and cut carrots into 2 inched pieces, chop onions and a green chilli.
  • Place carrots, ground cumin, coriander, turmeric, salt and chilli powder in a mixing bowl. Mix well and set aside.
  • Heat oil until very hot in the pan. Add chopped onions and green chilli and sauté until the onions are lightly brown.
  • Add carrot mixture, cook for 5 to 7 minutes, tossing the vegetables in the pan.
  • Add coconut milk and water. Bring to boil and simmer with a lid on until the carrots are tender.
  • Add salt to taste and garnish with coriander leaves and serve immediately. Best served with rice.