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Carrot curry(Sri Lankan, vegan, vegetarian).

Carrot curry is an easy Sri Lankan vegan and a vegetarian dish that can easily replace the ever-popular dhal curry every once in a while.

The carrot curry is mainly cooked in coconut milk with curry leaves, fenugreek, garlic, and turmeric.

This gives this carrot curry recipe a reach and creamy taste that everyone would love.

It’s a mildly spiced vegetable curry that you can even give toddlers(use a spoon to smash the carrots a little)with a bowl of rice or soft pieces of bread.

The carrot curry is also very light in spices so you don’t usually get the heavy curry flavors that some vegetarian dishes do.

This makes it a non-spicy vegetarian curry everyone in my family loves.

sliced carrot in coconut milk image.

With its vibrant color, nutritional value, the carrot curry is a Sri Lankan dish to savor and shows you how simple flavors can work together.

Not to forget that every single ingredient, from turmeric, cardamom, fenugreek, curry leaves to garlic has natural health values that your body needs.

Carrot is a naturally sweet veggie that is rich in vitamins, minerals, and fiber.

It is also a good source of antioxidants so make sure to add this mild curry in your diet whenever possible.

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A sri lankan carrot coconut milk curry. a creamy non dairy, vagan and vegetarian side dish. kids will enjoy this simple dish with a bowl of rice.

Utensils and appliances are needed.

Chopping Board & Knife

Peeler (optional)

Cooking Pot

More carrot recipes!

Sri Lankan carrot-grated coconut stir-fry

Pickled cucumber and carrot salad.

Pan-fried spicy carrot.

Carrots and green bean curry.

RECIPE DIFFICULTY-EASY

How to make carrot curry.

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

The ingredients mentioned below use standard measuring cups and spoons.

2-3 medium-sized carrots(Medium-sized ones are easy to handle in terms of peeling and cutting. Make sure to flip the carrot around to check for any spoilage and avoid buying those).

2 tablespoons of oil

1 small onion finely sliced

3 cloves of garlic

A few curry leaves

2″ pandan leaf(an optional ingredient you can leave out)

1/4 tsp of turmeric powder

1 teaspoon of fenugreek

2 pods of cardamom

1 cup of thin milk( can be substituted with water)

1/2 cups of coconut Milk

Salt to taste

Method

Peel the carrots(2-3 medium-sized) using a peeler/knife.

Wash well, drain and cut each carrot lengthwise and then slice into half-moons. (You will end up with semi-circles of about 5 mm in thickness).

Since I chose a few big carrots, I had to first cut them in half,

And then slice them into half-circle slices.

How to cook the carrot curry

Into the cooking pan, pour in the oil(2 tbsp), the onion slices(1 small finely sliced), curry leaves(a few) garlic(3 cloves sliced), pandan leaf(2″ piece optional, leave out if you don’t have it).

Saute the ingredients until the onions turn translucent. 2 minutes over low-medium heat.

Add the turmeric(1/2 tsp), fenugreek seeds(1 tsp), cardamom(2), and carrot slices.

Cook over low heat for 2 minutes while constantly moving the ingredients around to avoid burning the fenugreek seeds which in turn will make the carrot curry bitter.

Pour in the thin coconut milk. to make the thin milk add 1/3 cup thick coconut milk to 1 cup of water.

You can also skip the thin milk and cook the carrot curry completely in about 1 cup of water.

For these step by step photos. I cooked with thin milk.

Season with salt(1/2 tsp should do).

Cook for 7-10 minutes until the water reduces and the carrot slices are semi soft.

Reduce heat to low medium and pour in the coconut milk(1/2 cup)

Cover with a lid and slow simmer until the carrots turn soft and the coconut milk gravy thickens (12 minutes).

Make sure to maintain the heat and once in a while stir the coconut milk in order to avoid the gravy from curdling. 

Taste and season with salt in needed.

Let it simmer for about 5 minutes with the lid open. Switch off the flame once the gravy thickens.  

Serve warm.

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Sri Lankan carrot coconut milk curry(vegan, vegetarian).

Sri Lankan carrot coconut milk curry(vegan, vegetarian).

Yield: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Everyone loves carrots and this is an easy carrot curry recipe is prepared with coconut milk.

It’s a mildly spiced vegetable curry that you can even give toddlers(use a spoon to smash the carrots a little)with a bowl of rice or soft pieces of bread.

Ingredients

  • 2-3 medium-sized carrots(Medium-sized ones are easy to handle in terms of peeling and cutting. Make sure to flip the carrot around to check for any spoilage and avoid buying those).
  • 2 tablespoons of oil
  • 1 small onion finely sliced
  • 3 cloves of garlic
  • A few curry leaves
  • 2″ pandan leaf(an optional ingredient you can leave out)
  • 1/4 tsp of turmeric powder
  • 1 teaspoon of fenugreek
  • 2 pods of cardamom
  • 1 cup of thin milk( can be substituted with water)
  • 1/2 cups of coconut Milk
  • Salt to taste

Instructions

Peel the carrots(2-3 medium-sized) using a peeler/knife.

Wash well, drain and cut each carrot lengthwise and then slice into half-moons. (You will end up with semi-circles of about 5 mm in thickness).

Since I chose a few big carrots, I had to first cut them in half, and then slice them into half-circle slices.

How to cook the carrot curry

Into the cooking pan, pour in the oil(2 tbsp), the onion slices(1 small finely sliced), curry leaves(a few) garlic(3 cloves sliced), pandan leaf(2″ piece optional, leave out if you don’t have it).

Saute the ingredients until the onions turn translucent. 2 minutes over low-medium heat.

Add the turmeric(1/2 tsp), fenugreek seeds(1 tsp), cardamom(2), and carrot slices.

Cook over low heat for 2 minutes while constantly moving the ingredients around to avoid burning the fenugreek seeds which in turn will make the carrot curry bitter.

Pour in the thin coconut milk. to make the thin milk add 1/3 cup thick coconut milk to 1 cup of water.

You can also skip the thin milk and cook the carrot curry completely in about 1 cup of water.

For these step by step photos. I cooked with thin milk.

Season with salt(1/2 tsp should do).

Cook for 7-10 minutes until the water reduces and the carrot slices are semi-soft.

Reduce heat to low medium and pour in the coconut milk(1/2 cup)

Cover with a lid and slow simmer until the carrots turn soft and the coconut milk gravy thickens (12 minutes).

Make sure to maintain the heat and once in a while stir the coconut milk in order to avoid the gravy from curdling. 

Taste and season with salt in needed.

Let it simmer for about 5 minutes with the lid open. Switch off the flame once the gravy thickens.  

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 180Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 5mgSodium: 207mgCarbohydrates: 11gFiber: 2gSugar: 2gProtein: 4g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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