Description
Easy Carrot Curry is a comforting and flavorful dish with tender carrots cooked in a rich, aromatic curry sauce. The sweetness of the carrots combines with spices like cumin, turmeric, and ginger for a satisfying and wholesome meal. It’s simple to make and versatile, perfect with rice, naan, or enjoyed on its own.
Ingredients
1 tablespoon olive oil (or coconut oil)
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon (optional for added warmth)
4–5 medium carrots, peeled and sliced into rounds
1 can (14 oz) coconut milk (full-fat or light)
1/2 cup vegetable broth or water
1 tablespoon soy sauce or tamari (for gluten-free)
1 teaspoon lime juice (optional, for a tangy finish)
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Instructions
- Sauté the Aromatics: Heat the olive oil over medium heat in a large pot or Dutch oven. Add the chopped onion and sauté for 5-7 minutes until translucent and soft. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- Add the Spices: Stir in the ground cumin, turmeric, coriander, and cinnamon (if using). Cook for 1-2 minutes to bloom the spices.
- Cook the Carrots: Add the sliced carrots, stirring to coat them in the spices. Let them cook for 2-3 minutes, softening slightly.
- Simmer the Curry: Pour in the coconut milk and vegetable broth (or water). Stir to combine, bring to a simmer, and cover. Cook for 20-25 minutes, or until the carrots are tender and flavors meld.
- Finish the Curry: Stir in soy sauce or tamari for added umami. Adjust the seasoning with salt and pepper, and add lime juice for tang if desired.
- Serve: Garnish with fresh cilantro and serve over rice or with naan bread. It’s also great on its own for a light, healthy meal.
Notes
Add Protein: Add chickpeas, lentils, or paneer for extra protein. Cook with the carrots until tender.
Spicy Kick: For heat, add chopped jalapeño or red pepper flakes to the curry.
Add Other Vegetables: Include potatoes, spinach, peas, or bell peppers for extra texture and nutrients.
Coconut Curry with Tofu: Add cubed, sautéed tofu for a vegan protein boost in the last 10 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 250 calories per serving
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
