Created by dienia b on June 20, 2015
Step 1: In a medium saucepan heat oil over medium heat.
Step 2: Add shallots and chile, cook stirring for 2 minutes.
Step 3: Add carrots, spices and curry leaves and cook another 3-4 minutes.
Step 4: Add coconut milk and bring to a simmer.
Step 5: Cover, reduce heat to low, and cook 20-25 minutes until carrots are tender.
Step 6: Garnish with fresh cilantro.