Pea and Carrot Coconut Curry

Ingredients

• 1 lb baby carrots halved lengthwise
• 1 cup rice 
• 14.5 oz coconut milk canned
• 0.3 cup cilantro leaves chopped
• 1 tbsp madras curry powder 
• 1 teaspoon kosher salt 
• 1 small onion chopped
• 1 cup peas frozen
• 1  serrano chile chopped
• 1 tablespoon vegetable oil 

Equipment

• frying pan

Directions

1. Cook rice according to package directions.
2. 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.
3. Add carrots, coconut milk, peas, and 1/2 cup water. Simmer, covered, until carrots are tender, about 8 minutes.
4. Serve over rice and sprinkle with cilantro.