Carrot, coconut and lime curry

Carrot, coconut and lime curry
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This sweet and sour curry is refreshing, filling and comforting. It’s a perfect hot meal to help you fight off colds and flu. If you have a limited spice collection you can double up the curry powder and leave out the other dried spices.

This recipe serves one as a hearty main or, serves two with rice. It’s vegan, gluten-free and no special equipment required.

Cooking info

  • Prep time 5m
  • Cook time 20m
  • Difficulty Easy
  • Serves 1

Dietary

Category

Nutrition (Based on 1 serving )

  • 531 Calories
  • 37g Carbs
  • 9g Protein
  • 40g Total fat
  • 32g Saturated fat
  • 0mg Cholesterol
  • 14g Sugar
  • 10g Fibre
  • 534mg Sodium

Nutritional info

Coconut milk is a great source of healthy fat with zero cholesterol. It is also antibacterial, antifungal and antiviral. These properties combined with the warming, anti-inflammatory and antioxidant spices make this a great recipe to boost your immune system, giving you the calories and energy your body needs to help you shake off that cold or flu.

Ingredients

1 serving

Feeds 1

  • 0.5 tsp Coconut oil
  • 0.25 tsp Fenugreek seeds
  • 0.25 tsp Mustard seeds
  • 0.25 tsp Cumin powder
  • 0.25 tsp Turmeric powder
  • 0.25 tsp Dried corriander
  • 1 tsp Curry powder
  • 50 g Onion (sliced)
  • 1 tbsp Tamari sauce
  • 120 g Carrot
  • 4 g Fresh ginger (minced)
  • 2 g Garlic, or 1 small clove (minced)
  • 1 Red chilli (to taste)
  • 200 ml Coconut milk
  • 40 g Frozen peas
  • 1 tbsp Lime juice

Method

  1. This method is for the original recipe which serves 1 person as a main dish or 2 people if served with rice.

  2. Add 1/2 tsp coconut oil to a hot pan

  3. Add 1/4 (pinch) teaspoon of fenugreek seeds...

  4. 1/4 teaspoon of mustard seeds

  5. 1/4 teaspoon of dried coriander

  6. 1/4 teaspoon of cumin powder

  7. 1/4 teaspoon of turmeric powder

  8. 1 teaspoon of curry powder. I used madras

  9. Stir until the seeds start to pop

  10. Quickly add 50g of sliced onions (1 small onion) and stir to coat in the spices

  11. 1 tablespoon finely chopped fresh ginger

  12. Sauté with a little water if the pan dries out at any stage

  13. Add 1 chopped garlic clove

  14. 100g of chopped carrots (2 medium carrots)

  15. Chilli to taste, mine wasn't very hot so I added 1/2 a large one

  16. 1 tablespoon of tamari (you can also use soy sauce if you are ok with gluten)

  17. 1/2 a tin or 200mls of full fat coconut milk

  18. Simmer for 15 minutes until the carrots are soft but not too mushy

  19. Add 40grams of frozen peas

  20. Cook for another 5 minutes

  21. Add the juice of 1/2 a lime

  22. and a handful of fresh corriander

  23. Serve immediately

Tips

  • If you have a limited spice collection you can double up the curry powder and leave out the other dried spices.

  • Coconut aminos are a great gluten-free alternative soy sauce

  • Basil also tastes great if you don't like fresh coriander.

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