Carrot Curry
Immerse your taste buds in the rich and comforting flavors of this homemade carrot curry, a vibrant vegetarian dish that's both wholesome and packed with spice! Tender carrots are simmered to perfection in a fragrant blend of cumin, coriander, turmeric, and chili, creating a beautifully spiced base that pairs harmoniously with creamy coconut milk. Sizzling mustard seeds and aromatic ginger-garlic enhance the depth of flavor, while fresh cilantro adds a burst of freshness to finish. This easy carrot curry comes together in just 45 minutes, making it perfect for busy weeknights or a healthy, satisfying dinner. Serve it with steamed rice or warm flatbreads for a meal that’s as nourishing as it is delicious. Ideal for fans of veggie-forward curries, this recipe is gluten-free, vegan, and a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams Carrots
- 1 medium Onion
- 3 cloves Garlic
- 1 inch piece Ginger
- 2 medium Tomato
- 1 cup Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh cilantro
Instructions
Peel the carrots and cut them into thin rounds or small chunks. Set aside.
Finely chop the onion, garlic, and ginger. Dice the tomatoes.
Heat the vegetable oil in a large pan over medium heat.
Add the mustard seeds and cumin seeds to the oil. Let them sizzle for about 30 seconds until aromatic.
Add the chopped onion and sauté until it turns golden brown, about 5 minutes.
Stir in the garlic and ginger. Cook for 1 minute until fragrant.
Add the diced tomatoes and cook until they soften, about 4-5 minutes.
Stir in the turmeric, ground coriander, ground cumin, chili powder, and salt. Mix well.
Add the chopped carrots to the pan and toss them in the spice mixture.
Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the carrots are tender.
Add the coconut milk and stir well. Simmer for an additional 5 minutes, uncovered, to let the flavors meld.
Taste and adjust seasoning, adding more salt or chili powder if desired.
Garnish with freshly chopped cilantro and serve hot with rice or flatbread.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5143 mg | 224% | |
| Total Carbohydrate | 117.3 g | 43% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 68.4 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2746 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
