Ingredients:
2 tablespoons peanut oil
5 tablespoons chopped shallots
1 hot green chili peppers, seeded and chopped
1 lb carrots, cut into 1/4 ” rounds
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground fennel
1 pinch cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon salt
3/4 cup coconut milk, well mixed
10 curry leaves (optional)
Directions:
in a medium saucepan heat oil over medium heat.
add shallots and chile, cook stirring for 2 minutes.
add carrots, spices and curry leaves and cook another 3-4 minutes.
add coconut milk and bring to a simmer.
cover, reduce heat to low, and cook 20-25 minutes until carrots are tender.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.