Carrot Curry With Shallots And Chiles

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons corn oil or 2 tablespoons peanut oil
• 5 tablespoons shallots, chopped
• 1 fresh hot green chili pepper, finely chopped
• 1 lb medium carrot, peeled and cut into either 1 x 1/4 x 1/4 sticks (or into 1/4-thick rounds)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground fennel
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 10 -15 fresh curry leaves, if available
• 1/2 teaspoon salt
• 3/4 cup coconut milk, from a well-shaken can

Recipe

• 1 in a heavy medium pan add the oil and set over medium heat.
• 2 add shallots and chiles to hot oil. stir and fry for 2 minutes, or until the shallots have softened a bit.
• 3 add the carrots, cumin, coriander, fennel, cayenne pepper, turmeric, curry leaves, and salt and continue to stir and fry over medium, heat for 2-3 minutes.
• 4 add coconut milk and bring to simmer.
• 5 cover, reduce heat to low, and simmer very gently for 5 (possibly as long as 25) minutes.