Heat oil in a saucepan over medium-high heat. Add onion and cook, stirring frequently, about 5 minutes. Add carrot and continue cooking for 10 more minutes. Add tomato, garlic, chile pepper, cinnamon stick, lemongrass, and ginger. Cook, stirring occasionally, for 5 more minutes. Stir in curry powder and continue cooking for 5 more minutes.

Remove cinnamon stick and blend the remaining mixture in a food processor until smooth, working carefully as it will be very hot. Return pureed mixture to the saucepan and stir in the water. Bring to a boil over medium-high heat, approximately 5 minutes. Remove from heat and whisk in coconut milk. Add salt and lemon juice to taste.

Nutritional Information:


  • 1 to 2 teaspoons peanut oil
  • 1 small onion, thinly sliced
  • 1 large carrot, chopped
  • 1 tomato, chopped
  • 2 cloves garlic, peeled and crushed
  • 1 red chile pepper, seeded and diced
  • 1 cinnamon stick
  • 2-inch piece lemongrass stalk, peeled and finely diced
  • 1/2-inch piece fresh ginger root, peeled and grated
  • 1 1/2 tablespoons curry powder
  • 1 cup warm water
  • 1/2 (15-ounce) can coconut milk
  • Salt to taste
  • Juice of 1/2 lemon

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