Full of flavour and quick to prepare, this easy one pot carrot curry is a delicious, healthy meat free meal. Serve on its own with rice for a simple healthy dinner or combine with other Indian dishes for a veggie feast. It’s budget friendly and is suitable for vegetarians and vegans, as well as being naturally gluten free.
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As a family we eat curry at least once a week. My children’s favourite is a mixed vegetable curry, that I make with potatoes, carrots and peas. My youngest child always picks out the carrots and leaves the other veg. So I thought it was about time I finally made a carrot curry recipe, especially for him!
I wanted to make it as quick and easy as possible, so I’ve made the whole dish in one pot. Anything that saves on washing up is a winner in my book.
And the first time I made this recipe I had a small pot of leftover coconut milk to use up. I chucked it in and it was a great addition. But this curry is just as good without it, so if you don’t have a tin to hand feel free to leave it out.
Easy recipe
This is a really easy curry recipe.
Get everything chopped and ready before you start and the whole recipe can be made in one pan - perfect!
I always love a recipe that saves on the washing up, don't you?
What should you serve with this recipe?
Carrot curry makes a simple and healthy dinner when served with some brown rice or wholemeal chapati or homemade naan.
However, if you want to make more of a feast of your meal there are so many delicious Indian curries and sides that you could serve with this such as:
- Red lentil dhal with aubergine and chickpea
- Potato and cauliflower curry
- Sweet potato and beetroot curry
- Potato and spinach curry
- Summer vegetable pilau
- Cucumber and mint raita
Some of these recipes appear on my other blog, Sneaky Veg.
What ingredients do you need to make carrot curry?
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
You will need the following ingredients to make this curry:
- 2 tbsp vegetable oil
- 1 teaspoon cumin seeds
- 1 onion, peeled and chopped
- A thumb-sized chunk ginger, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- ½ - 1 teaspoon chilli powder, to taste
- ½ teaspoon turmeric
- 400g tinned chopped tomatoes
- 500g (3 big) carrots, peeled and sliced
- 100ml coconut milk or water
- 1 tablespoon garam masala
- pinch salt, to taste
Do you need any special equipment to make this recipe?
No - you don’t need anything special, just:
Can this recipe be frozen?
Yes, you can freeze this carrot curry. However, the carrots can go a bit soft when defrosted.
If you decide to freeze your carrot curry allow it to cool completely before transferring to a freezer-proof bag or box. Label with the name and date of the recipe before freezing.
When you're ready to it this is best defrosted at room temperature, or overnight in the fridge, before reheating. If you heat from frozen the carrots may break down. Reheat until piping hot.
How to make carrot curry
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Easy one pot carrot curry
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 onion peeled and chopped
- A thumb-sized chunk ginger peeled and finely chopped
- 2 cloves garlic peeled and finely chopped
- ½ - 1 teaspoon chilli powder to taste
- ½ teaspoon turmeric
- 400 g tinned chopped tomatoes
- 500 g carrots, peeled and sliced approx 3 large carrots
- 100 ml coconut milk or cold water
- 1 tablespoon garam masala
- pinch salt to taste
Instructions
- Heat 2 tablespoons vegetable oil in a large pan with a lid.
- Add 1 teaspoon cumin seeds and fry for a minute or two until fragrant.
- Add a chopped onion and fry over a medium heat until soft. Stir often. Add the chopped ginger and garlic and stir. Cook for further minute.
- Add ½ teaspoon turmeric, the chilli powder (if using) and the tin of chopped tomatoes. Stir well and bring to the boil.
- Reduce the heat to a simmer and cook for 5-10 minutes until the tomato mixture has started to thicken.
- Add the sliced carrots with 100ml coconut milk (or cold water) and stir. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for 15 minutes or until the carrots are cooked through. Stir occasionally.
- Add 1 tablespoon garam masala and salt to taste. Stir well.
- Serve with rice, chapatis or other curries.
Notes
- Serves 2 as a main or 4 as a side dish.
- Nutritional information is approximate and is intended as a guide.
Nutrition
If you like this you might also like this homemade tikka paste.
Pin easy one pot carrot curry for later
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Kathryn
What do you do with the cumin seeds please
Cook Veggielicious
Hi Kathryn, Apologies - I have updated the recipe now. They are the first thing to go in after the oil.
Àfrica
Thank you for this deliciós recipe, that makes t'he most of t'he humble and sweet Carrot. I addef a packet of quorn (vegan protein on chunks) to torn Ot into a one pot, satisfying vegan Dish.
Cook Veggielicious
So glad you enjoyed - sounds like a great addition