Carrot Curry

Another Indian vegetarian meal – very quick and easy to make but you need to have some basic Indian spices. Very aromatic, light and healthy meal. A bit spicy but you can adjust to you taste.


PREP TIME: 40 minutes

NEED: 1 pot, approx. 2 qt/2l


  1. Oil for cooking
  2. pinch of chili flakes
  3. pinch of mustard seeds
  4. 1 large onion, finely chopped
  5. 2 garlic gloves, minced
  6. 1 tsp finely chopped ginger
  7. 1 cup tomato puree or chopped tomatoes
  8. 1 tbsp garam masala
  9. 1 tbsp coriander powder
  10. 1 tbsp salt
  11. 1 tbsp curry powder
  12. 3 medium carrots, cut in 1cm/half inch cubes, about 2 cups
  13. 1 cup green peas (fresh or frozen)
  14. 1/2 cup water
  15. 1 cup coconut milk


  1. Pour oil into the pot to cover the bottom, add chili flakes (#2) and mustard seeds (#3) and heat up.
  2. Once oil is hot, add chopped onion (#4), stir and sauté until golden.
  3. Add garlic (#5) and ginger (#6) and sauté for another minute.
  4. Add tomatoes (#7) and sauté for few minutes until sauce is mushy.
  5. Add spices: garam masala, coriander powder, salt and curry (#8-11) and sauté for few minutes until sauce turns aromatic.
  6. Add carrots (#12) and green peas (#13), stir and sauté for 2-3 min.
  7. Pour water (#14) to cover the carrots and peas. Cover and cook on low heat for 15 min until carrots are tender.
  8. Pour in coconut milk (#15), stir and cook for another 2 min.

*I cook 1/2 cup of Jasmine rice for 2 people

PAIR WITH: Serve with rice, Indian breads (roti) or alone.

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