Home » Plant based recipes » Easy Carrot Curry Recipe
By Author Hiya, I’m Shashi
Posted on - Last updated:
This 10-ingredient Vegan Carrot Curry Recipe is so easy, tasty, and surprisingly mild! Serve it with rice or roti for a nutritious plant-based meal you and your family are sure to enjoy.
One of the most used appliances in my home is the refrigerator. That thing sees more action than the trending hashtags on Twitter!
Thankfully this much action means the bucketfuls of veggies I bring home and toss in the refrigerator get used up before they start to grow an aqua-tinged fuzz.. or worse!
One of the veggies with a super-quick refrigerator-turnaround are carrots. I love using carrots in healthyish sweet treats like these paleo cake bars and this carrot souffle. And more indulgent ones like these carrot cake cupcakes.
I also love dicing up carrots and adding a little taste of them to savory dishes like this Thai Yellow Curry with Mahi Mahi or this Easy Vegetable Tikka Masala or this Bean Tart.
Then there are those side dishes, like these Ginger Cardamom Spiced Carrots, and today’s Easy Carrot Curry where carrots are the star!
Like most of the curries on my blog, this one starts with a base of sautéed onions, ginger, and garlic.
But, unlike most other curries I’ve shared on here, this one does not have any tomato paste or diced tomatoes added to the base for taste and consistency.
Instead, this curry is made with coconut milk and spices only. My mom often makes a Sri Lankan Yellow Curry and this carrot curry is based on that. This carrot curry is thick and creamy and the coriander, turmeric, and smoked paprika jive together in perfectly delicious harmony.
Why do we love this easy carrot curry?
• This yellow curry is so tasty!
Even though it is filled with spices, it isn’t spicy (as in burn-your-taste-buds off spicy).
• It is gentle on your gut.
With ingredients that aid in digestion such as ginger and turmeric.
• Gives your immune system a boost.
Filled with ingredients and spices like garlic, ginger, turmeric, coriander, and smoked paprika, this curry might help give your immune system a bit of a boost too.
If you want a super simple, fuss-free, and incredibly tasty curry, that is made with 10 ingredients, this one’s for you. And, you probably have the ingredients to make this plant-based curry right there in your kitchen.
My daughter and I love this tasty Easy Carrot Curry and make it often – with a few variations.
I usually don’t like to mess with the type and quantity of spices in this curry as they work so well together. Also, too much turmeric tends to give a curry an overly metallic taste – at least in my opinion. So, to the base of onion + ginger + garlic + coconut milk + spice blend + carrots, I sometimes add in a can of lentils or beans for added plant protein.
In fact, we just licked our plates clean after our dinner of this carrot curry with lentils and beans and a side of rice.
Easy Carrot Spinach Croquettes
Carrot Cake Cookies with Cream Cheese Drizzle
Carrot and Tofu Souffle
Carrot Pineapple Muffins
Easy Carrot Cake Cupcakes
Paleo Carrot Cake Bars
Ginger Carrot Tartlets
Chickpea Carrot Curry
Easy Healthy-ish Carrot Cake Waffles
Ginger Cardamom Spiced Carrots
Refined Sugar Free Blender Carrot Cake Breakfast Bars
Thai Yellow Curry with Mahi Mahi
Canned Beans Recipe: Bean Tart
Easy Vegetable Tikka Masala
Creamy Curry Pasta
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
If you want a super simple, quick, fuss-free, and incredibly tasty, yet mild curry, that is made with only 10 ingredients, this Easy Carrot Curry is for you! Serve it with rice or roti for a tasty vegan meal your family is sure to enjoy.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion
- 3 large garlic cloves (or 6 small garlic cloves)
- 1 1/2 inch piece of fresh ginger (about 3 tsp grated fresh ginger)
- 2 tsp coriander
- 1 tsp turmeric
- 1 tsp smoked paprika
- 3/4 cup coconut milk (I used the full fat Chaokoh brand one)
- 1/2 cup water
- 2 tbsp chopped cilantro
- 4 carrots
- salt and pepper to taste
Instructions
- 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.
Notes
*The curry will be thin when first taken off the stove, but will thicken as it cools down. If you prefer a thinner curry (more liquid) then add in 3/4 cup water instead of 1/2 a cup.
Nutrition Information
Yield 6Serving Size 1
Amount Per ServingCalories 122Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 73mgCarbohydrates 7gFiber 2gSugar 2gProtein 1g
