Easy one pot carrot curry

This delicious one pot carrot curry is a great, healthy meat free meal. Vegetarian, vegan and gluten free too. Serve with rice, bread and/or other curries.

Course Main

Cuisine Indian, Vegan

Keyword carrot curry

Prep Time 10

Cook Time 45

Total Time 55

Servings people*

Calories 282kcal

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

Metric - US customary

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