![['A close-up view of a vibrant carrot curry in a bowl, garnished with fresh herbs.', 'A side view of a creamy carrot curry, showcasing colorful vegetables and spices.', 'A detailed shot of carrot curry served in a dish, highlighting its texture and ingredients.', 'A close-up of a luscious carrot curry with a rich, orange color, surrounded by fresh ingredients.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/carrot-curry_1_U1.webp)
Carrot Curry
A flavorful and hearty vegetarian curry featuring tender carrots and aromatic spices, perfect with rice or roti.
Ingredients
Oil
- 2 tablespoons oil
Spices
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
Optional
- 1 sprig curry leaves ((optional))
- ¾ teaspoon ginger (minced)
- ¾ teaspoon garlic (minced, 2 cloves)
- 1 green chili green chilies (chopped or slit) ((optional))
- ¾ teaspoon salt ((adjust to taste))
Vegetables
- 1 large onion (finely chopped)
- 3 medium tomatoes (finely chopped or pureed)
- 2 cups carrots (chopped, 2 medium)
- ¾ cup green peas (or soaked moong dal)
- ⅛ teaspoon turmeric
- 1¼ teaspoon Kashmiri red chili powder ((adjust to taste, use curry powder as substitute))
- 1 teaspoon garam masala (or curry powder)
- 1¼ teaspoon coriander powder ((omit if using curry powder))
- ½ teaspoon cumin powder (optional) ((omit if using curry powder))
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- ¾ to 1 cup water ((I use 1 cup))
- ¾ cup coconut milk ((read notes))
Instructions
- Heat oil in a pot. Add mustard and cumin seeds until they splutter.
- Add curry leaves and onions. Saute until golden and raw flavor is gone.
- Add ginger, garlic, and green chilies. Saute for 1 minute until aromatic.
- Stir in tomatoes and cook until soft. Add spice powders and salt, saute 2-3 mins.
- Add carrots and peas, saute 2 mins. Pour water to partially cover carrots, cook until tender.
- Stir in kasuri methi and coconut milk, cook covered on low heat for 2 mins. Adjust salt and serve.
Notes
You can substitute curry powder for the spice mix for a milder flavor.