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Carrot Curry (with Coconut Milk)
Carrot Curry (with Coconut Milk)

Before you jump to Carrot Curry (with Coconut Milk) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.

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A lot of electricity is actually consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can easily minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it really should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably straightforward to live green, after all. Typically, all it requires is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to carrot curry (with coconut milk) recipe. You can have carrot curry (with coconut milk) using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Carrot Curry (with Coconut Milk):
  1. Prepare 1 tblsp Coconut Oil
  2. You need 1/2 tsp Mustard Seeds
  3. Provide 1 Spring Curry leaves
  4. Provide 2 medium Onions (finely chopped)
  5. Prepare 1 big green Chilli (cut in 4 pieces)
  6. Take 4 big Carrots (cut in wedges)
  7. Get 1 1/2 tsp Kashmiri Mirch
  8. Take 2 tsp Cumin Powder
  9. Provide 1 tsp Coriander Powder
  10. Prepare 1/2 tsp Turmeric Powder
  11. Prepare 1/2 Cup Water
  12. Get 2/3 Cup Coconut Milk
  13. You need to taste Salt
  14. You need Few Coriander leaves for garnishing
Instructions to make Carrot Curry (with Coconut Milk):
  1. In a bow mix the Carrot wedges with 1 1/2 tsp Kashmiri Mirch, 2 tsp Cumin P., 1 tsp Coriander P., 1/2 tsp Turmeric P. and Salt. Set aside.
  2. Heat 1 tblsp Coconut Oil in a pot or pan. Add 1/2 tsp Mustard Seeds and let them splutter for few seconds. Then add the chopped Onions, green Chilli and Curry leaves to it. Mix well and saute till onions turn slightly Brown in colour.
  3. Now add the Carrot wedges to it and mix well. Saute everything for around 5 minutes.
  4. Then add 1/2 Cup Water and 2/3 Cup Coconut Milk to it and mix well. Bring to boil and let it simmer with closed lid on medium heat till the carrots are cooked.
  5. Garnish with some Coriander leaves. Carrot Curry is ready to enjoy and tastes best with Rice. 😊

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