Carrot Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 3.Add chopped carrots, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 5 minutes.
• STEP 4.Add water, cover the pan, and simmer until the carrots are tender. Stir occasionally.
• STEP 5.Once the carrots are cooked, add coconut milk and simmer for another 2 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or bread.

Cooking Tips

• You can add other vegetables like peas or potatoes to make the curry more wholesome.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a creamier texture, you can blend a portion of the cooked carrots before adding coconut milk.

Storage and Serving

• Leftover carrot curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the carrot curry as a side dish with rice or bread, or enjoy it as a main course with naan or roti.