Easy Carrot Curry Recipes

ROASTED CARROT CURRY

Steps:

• 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.

CARROT CURRY

Steps:

• 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.

EASY CARROT CURRY

Steps:

• Peel the onion, ginger and garlic and chop them up as finely as possible.
• Add oil to a large frying pan and set on stove on medium heat.
• Add finely chopped onion and let saute about 5 minutes, stirring so it doesn't burn.
• Peel carrots and slice them well. Also, clean the cilantro and chop it up so you have 2 tbsp of it. Set the carrots and cilantro aside.
• When onion has been sauteing for 5 minutes, add in the ginger and garlic and stir well. Let the onion, garlic and ginger saute another 5 minutes.
• Then add in the carrots and stir well. Also, add in the coriander, turmeric, smoked paprika, coconut milk, water, and cilantro and stir well. Then cover and reduce the heat a bit and let simmer for 8 minutes - the carrots should be tender at this point.
• Remove pan from heat and season with salt and pepper. Garnish with more cilantro and enjoy.

CURRIED CARROT SOUP

Steps:

• Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
• Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

CURRIED CARROTS

Steps:

• Place the carrots in a heavy large saucepan and add cold water to cover.
• Cook over medium high heat just until tender, about 15 minutes.
• Drain and return to pan.
• Mix the butter, curry powder, salt and pepper and add to the carrots.
• Heat over very low heat, tossing to coat the carrots with the butter mixture.
• Add the lemon juice and brown sugar.
• Heat, tossing occasionally, until the carrots are glazed.
• Sprinkle with chopped pecans.
• Serve immediately.

EASY SRI LANKAN CARROT CURRY

Steps:

• Cut the carrots into roughly ½ inch pieces. You could peel the carrots before slicing, if you like.
• Place the carrots, sliced onions, garlic, green chili, salt, turmeric, coriander, cardamom pods (if using), and curry leaves in a saucepan.
• Add the water and coconut milk, and stir to combine.
• Heat the curry over medium heat, with the lid on, until the curry starts to simmer. Adjust the heat (lower the heat if needed) to maintain a low simmer.
• Cook the curry until the carrots have softened (about 10 - 15 minutes, depending on the size of the carrot pieces).
• Add more coconut milk if you want more gravy, and let it come to a simmer.
• Taste and season with salt to taste. Serve while warm, with rice or roti.
• Alternatively, you can add only the water and cook the carrots in the water first (lid closed, over medium heat).
• When the carrots are almost cooked through, stir in the coconut milk, and heat until the coconut milk is simmering.
• Taste and season with salt to taste. Serve while warm, with rice or roti.

EASY CARROT CURRY SOUP

Steps:

• In a dutch oven or other large soup pot, melt the butter over medium heat and saute the onion until it is clear but not yet brown.
• Add the water, carrots, potatoes, lettuce, celery and curry powder. Simmer, covered, over medium-low heat until everything is very tender, at least 40 minutes. Let the soup cool for about 15 minutes.
• Puree in batches, and then return the pureed soup to the dutch oven (this soup freezes well at this point).
• Add the cream and salt and pepper to taste. This soup tastes good with extra black pepper.
• Heat until hot but not yet boiling.