Creamy Carrot Coconut Curry
Ingredients
- 6 carrots (~350g)
- 1/2 red bell pepper
- 1/2 onion
- 300ml coconut milk
- 30ml vegetable stock
- 1 tsp curry
- 1/4 tsp cumin
- 1/2 tsp paprika
- Juice of 1/2 lime
- 1 dash agave syrup or 1 pinch of sugar
- Salt
- Pepper
Optional
- 1 tsp turmeric
Preparation
Cut the carrots and the bell pepper into small pieces. Add them to a pot with water and cook them until they’re soft. Drain the water and put the veggies aside.
Heat some oil in your pot. Chop the onion and fry it until it’s translucent.
Add the carrots and the bell pepper and fry them for 5 minutes.
Add the other ingredients.
Mix it with your blender.
