Cinnamon Carrot Curry

Cinnamon Carrot Curry

A Sri Lankan style light coconut milk based carrot curry with Ceylon Cinnamon, onions and a few spices.  Perfect for when you want something with gravy to eat with rice. The creamy coconut milk based curry sauce is a delight as is the savory taste profile made possible with Ceylon Cinnamon.

  • Prep Time :15 minutes
  • Cook Time :35 minutes
  • Serves :2-3 people
  • 12 oz. Carrots
  • 1 onion chopped
  • 1 small green chili finely chopped
  • 1 tsp fenugreek seeds
  • 8 Curry leaves finely chopped (if available)
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp Ceylon cinnamon powder
  • 1 tsp salt
  • 4 oz. coconut milk
  • 1 tbls. coconut oil (or vegetable oil)
  • 8 oz. water
  1. Wash, dry and peel the skin off the carrots and cut them to medallion size pieces about 1/16 of an inch thick
  2. Add a 1 tablespoon of coconut oil onto cooking pan and let it heat up. Add onion, green chillies, salt, turmeric, Ceylon cinnamon powder , fenugreek seeds, cumin powder, curry leaves (optional) and stir fry for 3 minutes.
  3. Add the water and cook for 25 minutes with the lid closed
  4. Add coconut milk and simmer for 10 minutes on low heat. You add the coconut milk last because adding it while the carrots cook makes it lose its creamy taste.

Raw carrots have 428% DV of Vitamin A, the stuff that is good for your eyesight when raw. Cooking it bring it down to 32% DV which is still not bad. It also has 13% DV of Vitamin C and 21% DV Vitamin K, 9% DV of Vitamin B9 and few other things that are good for you according toSelf Nutrition Data. The funny thing is this all disappears when carrots are cooked if you look atthis data.So an cooked carrots are acceptable on the occasion you need to enjoy cooked cooked carrots, but on the whole it is better to enjoy carrots raw.