Fry the onions and garlic until soft then add the curry powder and cook for 5 mins. Add the diced carrots, ginger, chili, salt, and pepper. Gently heat through adding a little water to cover the carrots. Leave to simmer for 10 mins.
Remove the carrots, add the coriander, and blend until smooth. Finally, top up with coconut milk to desired consistency.
Can we store cookies?