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Carrot Coconut Curry with Spices

Name: Carrot Coconut Curry with Spices
Cuisine: Indian
Ingredients: 1 red onion chopped; 5 garlic cloves chopped; 2 tbsp curry powder; 1 tsp Garam masala; 1 large thumbsize finely chopped ginger; 2 large carrots chopped into 2 cm cubes; 1/2 pint veg stock; 40 ml coconut milk; 1 tbsp mirin; 1 tbsp agave or maple syrup; 2 tbsp tamari or soy sauce OR coconut aminos; 1 tbsp flour I used tapioca

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SARAH DIXON

85 recipes

Ingredients

1 red onion chopped
5 garlic cloves chopped
2 tbsp curry powder
1 tsp Garam masala
1 large thumbsize finely chopped ginger
2 large carrots chopped into 2 cm cubes
1/2 pint veg stock
40 ml coconut milk
1 tbsp mirin
1 tbsp agave or maple syrup
2 tbsp tamari or soy sauce OR coconut aminos
1 tbsp flour I used tapioca

Preparation

Add oil to a pan, then on medium heat add in the onion and garlic, cook down for 3 minutes (if it sticks, add a splash of water).
Add in the spices and ginger, cook for another 3 minutes.
Add the carrots, coat in the spices, then pour in the vegetable stock, coconut milk, mirin, agave or maple syrup, and tamari or soy sauce or coconut aminos. Add in the flour, stir well, place the lid back on, bring to boil, stir again, and reduce heat for 15 minutes.
Once carrots are softened, use a hand blender to blitz until smooth.
The curry is ready to enjoy.