tbsp coconut oil

8 curry leaves

1 tsp cumin seeds

1 tsp black mustard seeds

1 red onion, finely chopped

thumb-sized piece ginger, finely chopped

3 cloves garlic, finely chopped

11⁄2 tsp curry powder

1⁄2tsp curkuma

crushed to make 2 tsp black peppercorns

4 large carrots, cut into chunky pieces

 1⁄2 cup coconut milk

1⁄2 lemon, juiced

STEP 1

Heat the oil in a frying pan over a medium- high heat and add the curry leaves. Once sizzling, add the cumin and mustard seeds. Once they begin to pop, tip in the onion and cook for 10 minutes until golden. Add the ginger, garlic, Cumin.curry powder, black pepper and carrots, and cook for 5 minutes, stirring.

Add water, and simmer gently for 20 minutes until the carrots have cooked through and the sauce has reduced slightly. then add coconutt milk Squeeze in the lemon juice, season lightly and sprinkle with coriander.