Carrot, coconut & shallot curry
Makes 10 portions
Serve with rice (white, brown or a 50/50 mix of each), and/or yogurt flatbreads or naan bread.
- 150g Shallots or onions, peeled and chopped
- 50ml Vegetable oil
- 5g Salt
- 900g Carrots, peeled and cut into thin slices
- 12g Ground cumin
- 12g Ground coriander
- 6g Ground fennel
- 2g Turmeric
- 350ml Coconut milk
- Small bunch fresh coriander, chopped (optional)
- Cook the shallot or onion in the oil with the salt over a medium heat till lightly golden, 10-15 minutes.
- Add the carrots and continue to cook for 5 minutes.
- Add the spices and cook for a further 2-3 minutes, stirring to prevent the spices sticking and burning.
- Add the coconut milk and bring to a simmer. Cover the pan and cook gently on a low heat for 5 minutes or until the carrots are tender.
- Add the fresh coriander just before serving, if using.
Tips and variations
- Add 500g cooked chickpeas if serving the curry alone, rather than as part of a curry selection, to add protein and fibre.
You could serve with other vegetable-based curry recipes to serve as part of a ‘thali’ or ‘pick n mix’ curry theme day
Your supplier may be able to source organic carrots which are grown in Scotland. Using organic ingredients gives you points towards the Food for Life Catering Mark Silver & Gold awards. Organic ingredients have been grown to organic farming standards which take care of the soil. Find out more about what organic means at: www.soilassociation.org