Carrot Curry
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.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
Heat the vegetable oil in a large pan over medium heat.
- 2
Add the chopped onion and cook until softened and translucent.
- 3
Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
- 4
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.
- 5
Add the sliced carrots and peas to the pan. Mix everything together.
- 6
Pour in the canned chopped tomatoes. Season with salt according to taste.
- 7
Bring the mixture to a simmer, then reduce the heat and cover the pan.
- 8
Let the curry gently simmer for about 20-25 minutes or until the carrots are tender, stirring occasionally.
- 9
Once the carrots are cooked to your liking and the sauce has thickened, remove from heat.
- 10
Garnish with fresh coriander leaves before serving.