carrot curry

This easy Carrot Curry recipe combines carrots, lentils, coconut milk and warming curry spices to make an Indian dish that can be served over rice, with naan or plain by itself. Vegan and gluten-free.

Roasted Carrot Curry

carrots (450 grams/1lb)

onion

garam masala

oil (divided)

mustard seeds (optional)

15 coconut milk

(150 grams) red lentils (rinsed and drained)

¼ cups (300 milliliters) water

tomato paste

curry powder (mild

Salt and pepper

of ½ a lemon

Cilantro (coriander chopped)

onion seeds

chilli flakes

Preheat the oven to 400F/200C.

Peel the carrots and chop into angled pieces, about 5cm thick. Peel the onion and cut into 4 wedges. Add them to a bowl with 2 tablespoons of the oil and the garam masala and toss to coat.

Spread out on a baking tray and roast for 25 minutes or until cooked and the edges begin to turn golden.

Meanwhile, prepare the remaining ingredients as you’ll need to work quickly once the mustard seeds are cooked (or they’ll scorch).

Heat the remaining 1 tablespoon of oil in a pan. Add the mustard seeds and fry for a minute or until the seeds start to pop.

Add the coconut milk, water, lentils, tomato paste, curry powder and chilli flakes and stir well. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the lentils are cooked.

Season with salt and pepper and stir in the lemon juice.

Save a few carrot pieces to serve, and stir the rest into the curry, along with the onion wedges.

Serve the curry topped with the remaining carrots and sprinkled with cilantro/coriander, onion seeds and chilli flakes (if desired). Enjoy with rice, naan or or it’s own.

https://embed.mediavine.com/videos/p2trxh7cbuq9sgdq7d0m

This easy Carrot Curry recipe combines carrots, lentils, coconut milk and warming curry spices to make an Indian dish that can be served over rice, with naan or plain by itself. Ready in just 25 minutes. Vegan and gluten-free.

Carrot Curry

Delicious and easy Indian style carrot curry made with pantry staples. Serve it with rice or roti.

Carrot curry

carrots ((chopped) (2 medium, about 325 grams))

green peas ((or ¼ cup soaked moong dal))

cumin seeds

mustard seeds

curry leaves ((optional))

ginger ((chopped finely))

garlic ((chopped finely, 2 medium cloves))

green chilies (chopped or slit (optional))

salt ((adjust

onion ((1¼ cup fine chopped))

tomatoes ((¾ cup fine chopped or pureed))

turmeric

Kashmiri red chilli powder ((adjust to taste))

garam masala ((or curry powder as needed))

coriander powder

cumin powder ((optional))

Kasuri methi ((dried fenugreek leaves))

water ((I used 1 cup))

coconut milk ((read notes))

Heat oil in a pot. Add mustard seeds and cumin seeds.

When they splutter add curry leaves and onions. Saute them until the onions turn golden in color and lose the raw flavor.

Add ginger, garlic and green chilies. Saute for a minute until aromatic.

Next stir in the tomatoes and cook until they breakdown and soften.

Then stir in the spice powders – red chili powder, turmeric, garam masala, coriander powder and salt. Saute for 2 to 3 mins until it turns aromatic.

Add carrots and peas. Saute for 2 mins.

Pour water just enough to partially cover the carrots. I used 1 cup water. Mix and cook covered on a lot heat until carrots turn tender.

Then add kasuri methi (optional) and coconut milk. Mix and cook covered on a low heat for 2 mins.

Taste test and add more salt if needed. Serve carrot curry with rice or roti.

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Roasted Carrot Curry

Carrot curry

Top 2 carrot curry recipes from across the web

The most viewed carrot curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Roasted Carrot Curry

Carrot curry

The most viewed carrot curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine