|Sri Lankan Carrot Curry /carrot kirata|
Do you like carrot? Of course, I like. However, usually I like to include carrot in a salad. But sometimes, I cook it as a curry. So, today recipe is a Sri Lankan carrot curry (aka Carrot kirata). In this curry, I cooked carrot with thick coconut milk using green chili. Therefore, the curry has a vibrant orange colour, which I really like. This curry is not so spicy due to addition of green chili instead of red chili powder. The way of cooking is really easy and good to prepare if you are in a hurry.
The taste is good and most Sri Lankans prefer this vegetable to eat in different ways. It is a good colourful addition to the meal, not only that, we cannot forget the health benefits of carrot too.
Ingredients: (for 3-4 servings)
2-3 green chili sliced lengthwise
½ medium sized onion sliced
1 sprig curry leaves
1inch piece pandan leaf/(rampa)
¼ tsp turmeric powder
1/2 tsp curry powder
1/2 tsp fenugreek seeds
Piece of cinnamon
Salt to taste
1 cup thick coconut milk
Peel the skin, wash & slice carrot into small pieces.(ok,I prefer to cut small pieces,but still you can cut it into rounds or cubes or even as strips!)
Put sliced carrot into a cooking pan & mix all other ingredients mentioned above.
Cover & cook in low heat until carrot is cooked.
Add some water only if required.
Once carrot is cooked well, adjust salt to taste.
Make it as a dry curry or keep bit gravy as desired.
Serve with rice & other curries.
Tip: Add less amount of curry powder to keep the colour of curry into bright orange.
Also check: Beetroot Carrot Mung Parippu stir fry