Carrot Curry with Shallots and Chiles

Name: Carrot Curry with Shallots and Chiles
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Sri Lankan Moor
Ingredients: 2 tbsp corn oil; 5 tbsp shallots; 1 fresh hot green chili pepper; 1 lb medium carrot; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp ground fennel; 0.125 tsp cayenne pepper; 0.25 tsp ground turmeric; 10 fresh curry leaves; 0.5 tsp salt; 0.75 cup coconut milk

Carrot, coriander and fennel come together in this Sri Lankan curry, fragrant with curry leaves and cumin and simmered on the stove.

45 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 35 min · 45 min total
Difficulty: medium

1
In a heavy medium pan add the oil and set over medium heat. Add shallots and chiles to hot oil. Stir and fry for 2 minutes, or until the shallots have softened a bit.
2 min
2
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.
3 min
3
Add coconut milk and bring to simmer. Cover, reduce heat to low, and simmer very gently for 5 (possibly as long as 25) minutes.