This is a variation of a Sri Lankan curry dish, typically made with lots of different spices and jasmine rice. We substituted curry powder and quicker-cooking basmati rice with just as satisfying results.
Sunset APRIL 2010
Cook rice according to package directions. Heat oil in a large frying pan over medium-high heat. Cook onion, curry powder, salt, and chile until onion is softened, about 3 minutes. Add carrots, coconut milk, peas, and 1/2 cup water. Simmer, covered, until carrots are tender, about 8 minutes. Serve over rice and sprinkle with cilantro.
Note: Nutritional analysis is per serving.
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