A comforting and easy Carrot Curry, made in less than 30 minutes! A creamy, flavorful, coconut based Sri Lankan curry, that is simple to make, and will be loved by your whole family! Vegan and gluten free.EASY - This recipe is super easy! Can be made by cooking everything in the same pot. Since there's no spice / heat, it's a great kid-friendly curry too.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.
Add the water and coconut milk, and stir to combine.
¼ cup water, ¾ cup coconut milk
Heat the curry over medium heat, with the lid on, until the curry starts to simmer. Adjust the heat (lower the heat if needed) to maintain a low simmer.
Cook the curry until the carrots have softened (about 10 - 15 minutes, depending on the size of the carrot pieces).
Add more coconut milk if you want more gravy, and let it come to a simmer.
Taste and season with salt to taste. Serve while warm, with rice or coconut roti.
More salt to taste
Method two (to prevent the coconut milk from splitting)
Alternatively, you can add only the water and cook the carrots in the water first (lid closed, over medium heat).
When the carrots are almost cooked through, stir in the coconut milk, and heat until the coconut milk is simmering.
Taste and season with salt to taste. Serve while warm, with rice or roti.
Notes
Instead of carrots, you can also use (or add with carrots)