Spicy winter carrot curry
An insanely delicious preparation of carrot that can be eaten as a vegetarian meal but certainly also as part of a dish and even as the basis for a special amuse.
Creation by Dick Middelweerd, Restaurant de Treeswijkhoeve**, Waalre.
Makes 1250g.


Allergens and dietary requirements
- Crustaceans
- Fish
- Pescetarian
Ingredients
1
kg
carrots200
g
onion, roughly cut4
stalks
lemongrass8
leaves
kaffir lime100
g
ginger3
cloves
garlic25
g
turmeric2
limes, juice and zest4
chilli peppers30
g
salt100
g
cane sugar500
ml
coconut milkas needed
red curry paste3
sprigs
coriander
