Carrot and Ginger Curry

A healthy and flavorful Indian curry made with carrots, garlic, ginger, and onions, simmered in a creamy milk-based sauce.

Steps

1. Peel and slice the carrots into thin rounds. 2. Finely chop the garlic, ginger, and onion. 3. Heat the vegetable oil in a pan over medium heat. 4. Add the cumin seeds and let them splutter. 5. Add the chopped garlic, ginger, and onion to the pan and sauté until golden brown. 6. Add the sliced carrots and cook for 2-3 minutes. 7. In a separate bowl, mix the turmeric powder and coriander powder with a little water to make a paste. 8. Add the paste to the pan and stir well to coat the carrots. 9. Pour in the milk and season with salt. 10. Reduce the heat to low and simmer the curry for 15-20 minutes, or until the carrots are tender. 11. Garnish with fresh cilantro before serving.

- 2 medium carrots - 2 cloves of garlic - 1-inch piece of fresh ginger - 1 small onion - 1 cup milk - 1 tablespoon vegetable oil - 1 teaspoon cumin seeds - 1 teaspoon turmeric powder - 1 teaspoon coriander powder - Salt, to taste - Fresh cilantro, for garnish