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–+ servings
carrot curry in white pan

Carrot Curry

Ridiculously good carrot curry cooked simply on the stovetop for an incredible weeknight or even special occasion she dish. The curry sauce is made with coconut milk and pineapple juice that’s infused with spices and scotch bonnet chilis.
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Prep Time: 5 minutes
Cook Time: 1 hour
Course: Side Dish
Cuisine: Caribbean
Servings: 8 people
Calories: 152kcal
Author: Marwin Brown

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.

Video

Notes

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, and smoked cabbage wedges.

Nutrition

Calories: 152kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Sodium: 703mg | Potassium: 377mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9921IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 3mg
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