Ingredients
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2 tablespoons peanut oil
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5 tablespoons chopped shallots
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1 teaspoon cumin
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1 teaspoon ground coriander
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1/2 teaspoon ground fennel
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1 pinch cayenne pepper
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1/2 teaspoon turmeric
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1/2 teaspoon salt
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3/4 cup coconut milk, well mixed
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10 curry leaves
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1 lb carrot, cut into 1/4 " rounds
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1 hot green chili pepper, seeded and chopped
Instructions
- 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.