Carrot and Toasted Coconut Sambal
Servings: 2 People
Ingredients
- 2 Carrot grated
- 1 Green chillies sliced
- ½ Red onion or shallot, sliced
- Sea salt to taste
- 10 g Fresh curry leaves about 5 finely chopped
- 5 g Fresh Coriander roughly chopped
- 1 Lime zest & juice
To serve
- 30 g Greek yoghurt
- 3 g Desiccated coconut 1/2 tsp, toasted to garnish
- 5 g Fresh mint 1 tbsp, chopped
Method
- Grate the carrot into a bowl. Add green chillies, onion, salt, curry leaves and coriander
- Mix well. Finish with all the lime juice and zest.
- Garnish with toasted desiccated coconut