sri lankan-spiced carrots

If you’ve had glazed carrots, you know how sweet carrots are when cooked and all those natural sugars come out. If you’ve had carrot ginger soup, you know how well their flavour stands up to strong spices. In this dish, you get that sweetness paired up with fenugreek, curry leaves, chilies, mellowed out in coconut milk. Carrots don’t normally wow me, so if you’re a little lukewarm toward them, I totally get it. But even if they usually only play a supporting role in your meals, this is the recipe that will show you that carrots can be fantastic all on their own.

spiced carrots

This story and the recipe that goes with it can be found in “SRI LANKAN 101”, ISSUE 003 of Le Sauce Magazine! Please get it here: