Vegan Carrot Light Curry

Ingredients

• 400 g carrots, sliced
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 2 tsp ginger-garlic paste
• 200 ml light coconut milk
• 150 g tomato puree
• 1 tsp turmeric
• 1 tsp ground coriander
• Salt to taste

Preparation

1. Heat oil; bloom cumin seeds until fragrant.
2. Sauté onion and ginger-garlic paste until soft.
3. Add turmeric, coriander, and tomato puree; cook briefly.
4. Stir in carrots and a splash of water; simmer until tender.
5. Pour in light coconut milk; simmer gently 5 minutes.
6. Season and serve warm.