I had to take a little break from the 30 days of Sri Lankan vegan posting because we had too much food and had to eat some before I could cook more. But we’ve eaten it all now, so I’m back, and Jed’s coming to visit tomorrow, and he’s mostly vegetarian, so we should be able to eat through it faster for a bit…
Carrot curry is one of the first things I learned to cook — very simple, very tasty. If you’re not vegan, we typically eat this with beef curry; they pair very well together. For a vegan meal, you might try this with a spicy chickpea or jackfruit dish.
Sri Lankan Carrot Curry
(20 minutes, serves 4)
3 medium onions, chopped
3 TBL vegetable oil
1 T ginger, minced
3 cloves garlic, chopped
3 Thai green chilies, chopped fine
1/2 tsp black mustard seed
1/2 tsp cumin seed
six large carrots, sliced into thin coins
1/2 t. turmeric
1 rounded tsp salt
1 cup coconut milk (can use milk instead, but be extra careful not to curdle)
1. Sauté onions in oil on high with mustard seed, cumin seed, and ginger until onions are golden. Add garlic, carrots and salt. Cook on medium-high, stirring frequently, until carrots are cooked through.
2. Stir in coconut milk and turn heat down to low; simmer until well-blended, stirring constantly. Serve hot.