Carrot Curry

Why somebody like me, who is very much not a big carrot fan, felt the overwhelming desire to make this carrot curry is beyond me.  I’m all for carrots in a mirepoix, small chunks of it in chicken pot pie, or in small stick form as a vehicle for large globs of peanut butter; i.e, they’re fine enough in a supporting role, but certainly not something I particularly enjoy as the star of the show.

Maybe I keep trying because I keep finding isolated instances and recipes, which temporarily turn me into a carrot superfan, like this carrot-ginger-lime juice, and a carrot and ginger soup recipe from this cookbook.

At first taste, I was solidly underwhelmed by this carrot curry and decided against posting it.  What changed my mind?  When I paired it with this coconut chutney it went from being ho-hum to nominee for best supporting actor.


Carrot Curry

Yield: 6 side servings


* 2 Tablespoons vegetable oil
* 3/8 cup (6 Tablespoons) finely chopped shallots
* 1 Serrano pepper, cut into very thin rounds
* 1 pound carrots, peeled and cut on the diagonal into 1/4-inch rounds
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon ground fennel (I ground whole fennel seeds in my coffee/spice grinder)
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon turmeric
* 1 spring fresh curry leaves, approximately 12-15 leaves
* 1/2 teaspoon salt
* 1 cup coconut milk
* pepper to taste


Heat the oil in a large saucepan or saute pan over medium heat. Add the shallots and chili pepper and fry until the shallots have begun to soften, about two minutes. Add the carrots, cumin, coriander, fennel, cayenne, turmeric, curry leaves, and salt and cook, stirring, for three to four minutes.

Add the coconut milk and bring to a simmer. Reduce heat to low, cover, and simmer gently for five minutes. Remove cover and continue cooking until the carrots are at your desired level of softness.

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5 Responses to “Carrot Curry”

  1. #
    Mark@SeasonWithSpice — May 31, 2011 at 2:29 pm

    Hi Cate,

    Of all the vegetables in our fridge, we always end up with carrots last. I like eating them raw, but they never seem to mix well with other ingredients in our cooking, so there they stay. Think we'll give this recipe a try. It has to be good with all those spices you included.



  2. #
    RT — August 21, 2011 at 10:32 pm

    I hate carrots but during my stay in Sri Lanka, I got to taste a mild carrot curry that looked like yours and loved it. I am going to give this recipe a try as well.


  3. #
    Anonymous — January 4, 2012 at 12:44 am

    This dish was great! Pretty spicy if you add all the serrano pepper, but good overall.


  4. #
    CATE — January 4, 2012 at 5:11 am

    Anon- glad you liked it! And thanks for the word of warning to other readers who aren't big fans of a lot of heat :) Although I do tend to make dishes like these extra spicy because I serve them with rice and/or chutney, both of which will temper the heat.


  5. #
    Dr.v — July 23, 2014 at 1:59 pm

    This is SO delicious. I added cashews and dates to the top and OMG. I was wondering what type of sausage you had in the bowl beside the carrot curry? Thanks!


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