Carrot Curry with Shallots and Chiles
Delight your taste buds with this vibrant Carrot Curry with Shallots and Chiles, a harmonious blend of sweet, spicy, and earthy flavors. This quick and easy vegetarian curry features tender carrot slices simmered in a creamy coconut milk base, infused with aromatic spices like turmeric, cumin, and coriander. Shallots and fresh ginger add depth, while green chiles provide a gentle kick of heat, perfectly balanced by a touch of lime juice and a hint of sugar. Garnished with fresh cilantro, this wholesome dish is ideal for weeknight dinners and pairs beautifully with steamed rice or warm flatbreads. Ready in just 45 minutes, this one-pot wonder is a flavorful way to elevate your veggie game!
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Recipe Information
Ingredients
- 500 g Carrots
- 4 medium Shallots
- 3 cloves Garlic cloves
- 1 inch Fresh ginger
- 2 medium Green chiles
- 2 tbsp Coconut oil
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 400 ml Coconut milk
- 200 ml Vegetable stock
- 1 tbsp Lime juice
- 2 tbsp Fresh cilantro
- 1 tsp Salt
- 0.5 tsp Sugar
Instructions
Peel and slice the carrots into thin rounds. Set aside.
Peel and finely slice the shallots. Mince the garlic and ginger. Slice the green chiles thinly, removing seeds if you prefer less heat.
Heat the coconut oil in a large pan over medium heat. Add the shallots and cook for 5-7 minutes, stirring periodically, until they are soft and golden brown.
Stir in the minced garlic, ginger, and green chiles. Cook for 1-2 minutes, until fragrant but not burned.
Add the ground turmeric, cumin, and coriander. Stir well to coat the shallot mixture in the spices.
Add the sliced carrots to the pan and stir to combine. Cook for 3-4 minutes to allow the carrots to slightly soften and absorb the spices.
Pour in the coconut milk and vegetable stock. Stir in the salt and sugar. Bring the mixture to a gentle simmer.
Cover the pan and let the curry simmer for 15-20 minutes, or until the carrots are tender but not mushy.
Stir in the lime juice and adjust the seasoning if needed. Remove the pan from heat.
Garnish with freshly chopped cilantro and serve hot over steamed rice or with warm flatbreads.
Nutrition Facts
Calories |
197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 16.5 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
