Pea and Carrot Coconut Curry
This is a variation of a Sri Lankan curry dish, typically made with lots of different spices and jasmine rice. We substituted curry powder and quicker-cooking basmati rice with just as satisfying results.
How to Make It
Step 1
1
Cook rice according to package directions. Heat oil in a large frying pan over medium-high heat. Cook onion, curry powder, salt, and chile until onion is softened, about 3 minutes. Add carrots, coconut milk, peas, and 1/2 cup water. Simmer, covered, until carrots are tender, about 8 minutes. Serve over rice and sprinkle with cilantro.
Step 2
2
Note: Nutritional analysis is per serving.
Ingredients
1 cup basmati rice
1 tablespoon vegetable oil
1 small onion, chopped
1 to 2 tbsp. Madras curry powder
1 teaspoon kosher salt
1 serrano chile, chopped
1 bag (1 lb.) baby carrots, halved lengthwise
1 can (14.5 oz.) coconut milk
1 cup frozen peas
1/4 cup chopped cilantro
Directions
Step 1
1
Cook rice according to package directions. Heat oil in a large frying pan over medium-high heat. Cook onion, curry powder, salt, and chile until onion is softened, about 3 minutes. Add carrots, coconut milk, peas, and 1/2 cup water. Simmer, covered, until carrots are tender, about 8 minutes. Serve over rice and sprinkle with cilantro.
Step 2
2
Note: Nutritional analysis is per serving.
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