Carrot Curry
Carrot Curry
5 from 1 vote
Prep: 15 minutes
Cook: 25 minutes
Total Time 40 minutes
Servings: 4
This vibrant and flavorful curry will tantalize your taste buds with its aromatic spices and rich, creamy sauce. Packed with tender chunks of sweet carrots and a perfect balance of heat and sweetness, this dish is sure to become a go-to for fans of bold, satisfying flavors.

Nutrition: per serving



  • 2 tbsp Oil
  • 1 Onion finely chopped
  • 2 cloves Garlic minced
  • 1- inch Ginger grated
  • 1 tsp Salt to taste
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1/4 tsp Chilli Powder adjust to taste
  • 400 g Carrots peeled and sliced into rounds
  • 200 g Peas fresh or frozen
  • 400 g Tomatoes canned
  • Coriander to garnish


  • Heat the vegetable oil in a large pan over medium heat.
  • Add the chopped onion and cook until softened and translucent.
  • Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
  • Add the ground cumin, ground coriander, turmeric, and chilli powder. Stir well to combine with the onions and cook for a minute to toast the spices.
  • Add the sliced carrots and peas to the pan. Mix everything together.
  • Pour in the canned chopped tomatoes. Season with salt according to taste.
  • Bring the mixture to a simmer, then reduce the heat and cover the pan.
  • Let the curry gently simmer for about 20-25 minutes or until the carrots are tender, stirring occasionally.
  • Once the carrots are cooked to your liking and the sauce has thickened, remove from heat.
  • Garnish with fresh coriander leaves before serving.

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