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!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Peel the carrots and cut them into thin rounds or small chunks. Set aside.

Step 2

Finely chop the onion, garlic, and ginger. Dice the tomatoes.

Step 3

Heat the vegetable oil in a large pan over medium heat.

Step 4

Add the mustard seeds and cumin seeds to the oil. Let them sizzle for about 30 seconds until aromatic.

Step 5

Add the chopped onion and sauté until it turns golden brown, about 5 minutes.

Step 6

Stir in the garlic and ginger. Cook for 1 minute until fragrant.

Step 7

Add the diced tomatoes and cook until they soften, about 4-5 minutes.

Step 8

Stir in the turmeric, ground coriander, ground cumin, chili powder, and salt. Mix well.

Step 9

Add the chopped carrots to the pan and toss them in the spice mixture.

Step 10

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.

Step 11

Add the coconut milk and stir well. Simmer for an additional 5 minutes, uncovered, to let the flavors meld.

Step 12

Taste and adjust seasoning, adding more salt or chili powder if desired.

Step 13

Garnish with freshly chopped cilantro and serve hot with rice or flatbread.

Nutrition Facts

Serving size	(1450.7g)

Amount per serving	% Daily Value*
Calories	750.5

Total Fat 31.2g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 17.5g
Cholesterol 0mg	0%
Sodium 5142.8mg	0%
Total Carbohydrate 117.3g	0%
Dietary Fiber 21.4g	0%
Total Sugars 68.4g
Protein 12.1g	0%

Vitamin D 0IU	0%
Calcium 343.6mg	0%
Iron 7.9mg	0%
Potassium 2745.7mg	0%

*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.

Source of Calories

Fat: 35.2%

Protein: 6.1%

Carbs: 58.8%