Summer Carrot Curry
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Summer Carrot Curry
Recipe By Michael Weldon
Ingredients
8 carrots, peeled and cut into chunks
1 brown onion, cut into wedges
4 tbsp Patak’s Madras curry paste
1 tin of Coles diced tomatoes
1 cup Jalna greek yoghurt
sea salt
Coriander Sauce
2 tbsp Patak’s lime pickle
1 bunch coriander, reserve some sprigs to garnish dish
splash of water
sea salt
rice, to serve
Method
In a large frypan over a medium-high heat, cook the onion in a drizzle of oil until translucent.
Add the curry paste, fry off until aromatic and toasted.
Add in the carrots, stir to ensure they are coated in the curry paste and fry off for 1 minute.
Add the tomatoes, a tin of water and the yoghurt. Cook at a simmer for 30 minutes, gently stirring the curry gravy, and cooking until the carrots are tender. Taste and adjust seasoning if needed.
In a jug, combine the coriander sauce ingredients, blend until smooth with a stick blender.
Serve the carrot curry topped with the coriander sauce and a side of rice.
