I was a finicky eater growing up – and one of the vegetables that I couldn’t stand for many years was carrots, particularly steamed carrots, which happened to be my mother’s favourite. Until one day, surprisingly, I started liking them. I now particularly like the smell of fresh carrots.

Today’s recipe is that of my mother’s spicy carrot curry.

Spicy Carrot Curry

Time taken: 20 – 25 mins

Serves 4

Ingredients:

• Carrots – 2, medium
• Onion – ½
• Ginger  – a small piece
• Garlic – 2 or 3 cloves
• Fenugreek seeds – 1 tsp
• Curry leaves – 1 sprig
• Green chilli – 1
• Thin coconut milk – ¾ cup
• Curry powder – 1 tsp
• Salt, to taste
• Low fat oil – 1 tbsp

Method:

1. Clean the carrots, peel and chop them.
2. Heat 1 tbsp oil in a pan over low heat and fry the fenugreek seeds and chopped ginger, garlic and onion for a min.
3. Then, add the chopped carrots, curry leaves and chopped green chilli and continue frying for another 5 – 7 mins. Add a little oil if the carrots or onions start burning.
4. Add the coconut milk to the pan, together with the curry powder.
5. Cook for about 10 mins over medium heat. Add salt, to taste.
6. Garnish with coriander and serve with rice.

Recipe source: Raji Thillainathan.