Carrot and Coconut Stir-Fry

Carrot and coconut go surprisingly well together. If you want a quick meal with minimal fuss this is one to add to your list.

Prep time: 10 | Cook time: 20 | Serves: 2

Ingredients

• 1 tablespoon coconut oil
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 7-9 fresh curry leaves (or you can use 1/4 teaspoon dried)
• 3 garlic cloves, crushed
• 1 green chilli, finely chopped (keep the seeds for heat!)
• 1 large onion, finely sliced
• 1 lb carrots, cut into matchsticks (or 2 cups frozen)

Instructions

1. Heat the coconut oil in a wok or large frying pan over a medium heat.
2. Once hot, add the mustard seeds. As they start popping, add the cumin, curry leaves, garlic, chilli and onion.
3. Cook the onion for 5 minutes, stirring often, until golden.
4. Add the carrots and cook for a further 10 minutes, or until tender but still with a little bit of bite.
5. Serve with your choice of accompaniment.