- 1 tbsp vegetable oil
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, chopped
- knob of fresh root ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 red chilli, deseeded and chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 1 tsp mild curry powder, plus extra
- 1kg carrots, trimmed and sliced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 lemongrass stalks, bashed
- 2 strips orange zest
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 400g can coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 700ml vegetable stock
Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more.
Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
Use up a glut: Carrot & roast pepper puréeIn a pan with the lid on, gently cook 300g sliced carrots in a little butter and 1 tbsp water for 30 mins until softened. Grill 1 halved red pepper until charred. Leave in a plastic bag for 10 mins, then peel off the skin and remove the seeds. Whizz the carrots and pepper with 1 tbsp red wine vinegar until smooth. Serve the purée with chicken or lamb chops.