Ingredients:

• 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

Method:

• 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.