5 mins
preparation
20 mins
cooking
Intermediate
2
Servings
Our method
- Heat 1 tbsp vegetable oil in a pan and add the onions and carrots. Cook for 5-8 minutes, stirring occasionally until softened and caramelising.
- Add in the garlic, ginger and curry powder and mix well. Continue to cook for a further 1-2 minutes.
- Once fragrant, pour in the coconut milk, 150ml water and maple syrup.
- Cover and simmer for 15 minutes, or until the carrots are tender.
- Once the carrots in the curry sauce are soft, remove from the heat and blend until smooth and thick.
- Serve over a sliced cooked Birdseye Chicken Free Grill alongside cooked rice and salad.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
Cook according to on pack instructions -
120g rice (dry weight), cooked
KATSU CURRY SAUCE INGREDIENTS:
1 heaped tablespoon curry powder
1-inch of fresh ginger, finely chopped
2 carrots, chopped
2 garlic cloves, crushed
2 small onions, diced
2 tablespoons maple syrup
400ml coconut milk
