Ridiculously good carrot curry cooked simply on the stovetop for an incredible weeknight or even special occasion she dish.
This is a purely vegan curry dish, that elevates both carrots as well as the idea of what a side dish can be.
The curry has both Indian and Caribbean influences but definitely skews more Caribbean. It’s a slight twist on my favorite cauliflower curry recipe as well as a collard greens curry we eat a lot.
Both are vegan, but the curry flavor is so strong it might be time to use with a meat protein based dish. Stay tuned.
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Carrot curry is a simple idea. The curry is the star, make it, but make a lot of it. It’s so good you’ll be able to do what you like with the rest of it. This curry makes everything "Fly" as in good. Take the freshest carrots and slowly simmer them in this rich, indulgent sauce. Though the curry shines, that fresh carrot flavor is pulled out by the coconut milk and tropical flavors actually giving the curry a distinct flavor.
Carrot Curry Ingredients
- Carrots
- Yellow Onion
- Garlic Cloves
- Fresh Ginger
- Scotch Bonnet Chili (Habanero can be substituted)
- Curry Power
- Turmeric
- Paprika
- Cumin
- Ground Coriander
- Kosher/Sea Salt
- Black Pepper
- Fire Roasted Tomatoes
- Coconut Milk
- Pineapple Juice
- Fresh Thyme
- Bay Leaf
How To Make Carrot Curry
Peel and slice the carrots in half lengthwise. Set aside.
Mix all the spices together in a small bowl and set aside. You’ll want to add a pinch here and there as you go for a well seasoned dish.
Saute onions 3-4 minutes in olive oil using a large skillet or sauce pan.
Add diced garlic and ginger, plus a ¼ of the spice mix and the chili cooking for about 30 seconds or so.
Add the tomatoes, pineapple juice, thyme, bay leaf, and another ½ of the remaining spice mix.
Simmer for 30 minutes stirring occasionally.
Add the coconut milk, mix well, and cook for another 5 minutes.
Remove the bay leaf, chili, and thyme. Using an immersion stand blender or regular blender and puree until smooth liquid consistency.
Add the carrots plus the remaining seasoning, cover and cook for 30 minutes.
Serve topped with cilantro.
Cooking Considerations
I preferred to cut my carrots on the thicker side so halving made sense for me. However, you can go a different direction and cut them on the diagonal into ¼ inch chunks if you prefer. Depending on how thick you cut them the cook time will vary.
I prefer to use the entire chili to flavor the curry vs. chopping/dicing it. This controls for heat. I actually use the point end of a sharp paring knife and cut slits into each side of the chili.
The carrots actually infuse the curry with flavor. I actually used the leftover carrot infused curry sauce in a few other recipes. I topped rice with it, stewed blasted green beans, used as a dip with broccoli.
As you can imagine, the curry can be made ahead and kept refrigerated.
Carrot curry goes well with a family-style buffet setting with dishes like okra fried rice, grilled sweet potato wedges, smoked jerk chicken, curry chicken, and smoked cabbage wedges.
This recipe for curry also works for meat and other vegetables. Checkout this shrimp curry dish as an example.
MORE Carrot Based Recipes
Roasted Carrots with Harissa Sauce
Coffee Roasted Carrots w/ Tahini
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Ingredients
- 1 pound Carrots peeled and halved lengthwise
- 1 Yellow Onion
- 4 cloves Garlic minced
- 1 teaspoon Fresh Ginger minced
- 1 whole Scotch Bonnet Chili Habanero can be substituted
- 1 tablespoon Curry Powder
- 1 teaspoon Turmeric
- ½ tablespoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Ground Coriander
- 2 teaspoon Kosher Salt
- 2 teaspoon Black Pepper
- 13.5 oz Fire Roasted Tomatoes
- 13.5 oz Coconut Milk
- ½ cup Pineapple Juice
- 3 sprigs Fresh Thyme
- 1 whole Bay Leaf
Instructions
- Mix all the spices together in a small bowl and set aside. You’ll want to add a pinch here and there as you go for a well-seasoned dish.
- Saute onions for 3-4 minutes in olive oil using a large skillet or saucepan.
- Add diced garlic and ginger, plus ¼ of the spice mix and the chili cooking for about 30 seconds or so.
- Add the tomatoes, pineapple juice, thyme, bay leaf, and another ½ of the remaining spice mix.
- Simmer for 30 minutes stirring occasionally.
- Add the coconut milk, mix well, and cook for another 5 minutes.
- Remove the bay leaf, chili, and thyme. Using an immersion stand blender or regular blender and puree until smooth liquid consistency.
- Add the carrots plus the remaining seasoning, cover, and cook for 30 minutes.
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