Spicy Carrot Curry

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

4 large carrots
1 large onion
1 green chile pepper
1/3 cup coconut milk
1/4 cup water
2 tsp chili powder (adjust according to taste)
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
2 Tbsp oil
Salt to taste
A handful of fresh coriander- stalk part to be added to the curry and the leaves for garnish

Instructions:

Peel, wash and cut carrots into 2 inched strips ( I cut a carrot into 4 parts. For each part, I sliced into half and each half I cut into 3 slices). Chop onions and a green chile.

Add the sliced carrots with ground cumin, coriander, turmeric, salt and chili powder in a mixing bowl. Mix well.

Heat oil until very hot in the pan. Add chopped onions and green chili and saute until the onions are lightly brown.

Add carrot mixture and keep tossing for 5 to 7 minutes.

Add coconut milk and water. Bring to boil and simmer with a lid on until the carrots are tender. Just before the end of cooking time (when the carrots are quite tender), add the stalk part of the coriander into the curry.

Taste the curry if more salt is required. If the curry happens to be too salty, add some sugar (brown sugar is preferred) to balance the taste.

Garnish with coriander leaves and serve immediately. Best served with rice.

From fussfreecooking.com