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carrot curry in black pan with sides in bowls in background

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 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 people*


  • 2 tbsp vegetable oil
  • 1 tsp 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 tsp chilli powder to taste
  • ½ tsp turmeric
  • 400 g tinned chopped tomatoes
  • 500 g carrots, peeled and sliced approx 3 large carrots
  • 100 ml coconut milk or cold water
  • 1 tbsp garam masala
  • pinch salt to taste


  • Heat 2 tbsp vegetable oil in a large pan with a lid.
  • Add 1 tsp 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 tsp 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 tbsp garam masala and salt to taste. Stir well.
  • Serve with rice, chapatis or other curries.


*serves 2 as a main or 4 as a side dish