Ingredients

1 tbsp

olive oil

1 small

chopped onion

2 heaped tbsps

Steenbergs Organic Vegetable Curry Powder

1 tsp

turmeric

1 tsp

organic tomato puree

1 tsp

sea salt

2-3

medium sized carrots, cubed

1 can /400ml

coconut milk

2 tbsp + extra for garnishing

desiccated coconut

1 cup

frozen peas

1 tbsp

chopped coriander

Mmmmm…a simple carrot, pea and coconut curry...it’s fresh, satisfying and easy to make…what more could you want? This is a variation of a Sri Lankan curry dish, typically made with lots of different spices and served over jasmine rice. We substituted with our organic vegetable curry powder for just as satisfying results. Recipe developed by Niki Bakes

Method

Heat your oil in a large frying pan over a medium-high heat. Cook your chopped onions, organic vegetable curry powder, ground turmeric and salt until your onion is softened, this will take about 3 minutes.
Next, add in carrots, tomato puree, coconut milk, peas, desiccated coconut and 1/2 cup water. Pop the lid on and simmer until carrots are tender, this will take about 10 minutes. Serve piping hot, sprinkled generously with desiccated coconut and chopped coriander