Carrot Curry

Delicious and easy Indian style carrot curry made with pantry staples. Serve it with rice or roti.

Prep Time20

Cook Time30

Total Time50

Servings:

Author: Swasthi

2 tablespoons oil
½ teaspoon cumin seeds
½ teaspoon mustard seeds
1 sprig curry leaves (optional)
¾ teaspoon ginger (minced)
¾ teaspoon garlic (minced, 2 medium cloves)
1 green chilies chopped or slit (optional)
¾ teaspoon salt (adjust to taste)
1 large (1¼ cup) onion (fine chopped)
3 medium (¾ cup) tomatoes (fine chopped or pureed)
2 cups (325 grams) carrots (chopped) (2 medium)
¾ cup green peas (or ¼ cup soaked moong dal)
⅛ teaspoon turmeric
1¼ teaspoon Kashmiri red chilli powder (adjust to taste, cut down to use curry powder)
1 teaspoon garam masala (or 1½ tbsp Curry Powder)
1¼ teaspoon coriander powder (omit to use curry powder)
½ teaspoon cumin powder (optional, omit to use curry powder)
1 teaspoon Kasuri methi (dried fenugreek leaves)
¾ to 1 cup water (I use 1 cup)
¾ cup coconut milk (read notes)

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.