simple carrot curry
this curry is so easy to make, cheap and yet really delicious!
it’s low in fat and high in starches and soluble fibre, so it’s a great option for people with any kind of digestive issues and IBS. additional benefits are the anti-inflammatory qualities of the turmeric.
you will need:
- 300g of carrots (peeled)
- 200ml tomato passata
- 50-75ml of plantbased milk (I used unsweetened soymilk)
- a small brown onion
- as for spices: garam masla, high quality curry powder, turmeric,
ginger, cinnamon and pepper
- a little water
heat a non stick pan and add the chopped onion and a little water. that way you don’t need to use any oil but still prevent your food from burning. after that you add the grated carrot.
in a small bowl you mix the soymilk with the tomato passata and add the turmeric and curry until you get the nice orange-yellow colour. (always taste-test here! turmeric tends to be a little too bitter for lots of people!) pour the mixture in the pan!
now you can get creative: add garam masala, ginger, pepper and cinnamon to taste…
serve the curry with basmati rice and enjoy!