Coriander carrots with coconut

Name: Coriander carrots with coconut
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Carrots; 2-3 medium-sized onions; 2-3 TABLESPOONS Oil; 75 g Coconut flake; 2 TEASPOONS Curry; 7-10 Tbsp salt, juice of 1 lemon; some stem(s) Coriander

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Carrots
2-3 medium-sized onions
2-3 TABLESPOONS Oil
75 g Coconut flake
2 TEASPOONS Curry
7-10 Tbsp salt, juice of 1 lemon
some stem(s) Coriander

Directions

1
Peel, wash and thinly slice the carrots. Peel and slice the onions. Fry both in hot oil for about 5 minutes. Fry the coconut briefly. Season with curry and salt
2
Deglaze everything with 3/8 l water and lemon juice, bring to the boil. Cover and simmer for about 10 minutes. Season to taste. Wash the coriander, pluck and fold in. Taste hot and cold