Prep time:

Cooking time: 20 minutes

Total time:

Serves: 2

400g Carrots

1 Clove of Garlic

1 Thumbnail sized piece of Ginger

1 Red Chilli (seeds removed for a milder curry)

1tsp Tumeric

1tsp Cumin Seeds

1tsp Cardamon Seeds

1tsp Coriander Seeds

400ml Can of Full Fat Coconut Milk

1tbsp Coconut Oil

½ Red Onion

Seeds from Half a Pomegranate

Julie Simpson creates a meat free Curry as part of National Vegetarian Week, from 16-22 May.

  1. Heat coconut oil over a gentle heat and sauté finely chopped onion, garlic, ginger and chilli until the onion is soft, about 5 minutes.
  2. Grind cardamom, cumin and coriander seeds. Add ground spices and turmeric to the pan, stirring for 3 minutes until the spices release their fragrance.
  3. Stir in the carrots, coating them in the spice mixture before adding the coconut milk and simmer for 20 minutes until the carrots are tender.
  4. Serve, sprinkled with pomegranate seeds, with red Camargue rice and red dhal.

  • words:
  • pictures: David Merewether

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