Hard day, made comfort food. Amma cooked this for us at least once every other week, I think, when I was growing up — rice, a meat dish, and a vegetable curry for dinner every night.

*****

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 rounded tsp salt
1/2 t. turmeric
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.