QUICK & EASY | VEGAN FRIENDLY
Carrot curry is seriously overlooked in Sri Lankan cuisine, don’t you think? I reckon most folks just see carrots as a boring old veggie to tick off their nutrition checklist without really savoring them. But let me tell you about this Sri Lankan-style carrot curry – it’s a game-changer! Packed with punchy mustard flavors and swimming in a creamy coconut sauce, it’s a whole new way to enjoy carrots.
On my fitness journey, I keep coming back to this recipe time and again. I mean, don’t get me wrong, roasted veggies are great and all, but sometimes you need something with a bit more oomph, you know? This curry ticks all the boxes – it’s satisfying, flavorful, and keeps things interesting on the veggie front.
This curry is whipped up using a basic spice blend of turmeric, mustard powder, a dash of curry powder, and a hint of Dijon mustard. Then, it’s simmered in rich coconut milk until the carrots are beautifully tender. The cooking process is as straightforward as it gets – you can have it ready in 25 minutes flat, or even quicker if you’re a speedy carrot chopper!
Serve it up with some plain rice for a quick meal, or go all out and pair it with fragrant rice for an extra flavour kick. Either way, you’re in for a filling, flavour-packed feast!
CAN YOU MAKE IT VEGAN?
Well, how about that! This curry is already vegan, no need for any swaps or changes.
Carrot Curry
Ingredients
- 4-5 carrots
- 1 white onion
- 2 green chilli
- 8-10 curry leaves
- 2 tsp turmeric
- 1 tsp curry powder
- 1 tsp mustard powder
- 1 tbsp dijon mustard
- 1 tsp salt
- 1 cup coconut milk
- ¼ cup water
Directions
- Start by peeling and chopping those carrots into quarter-inch pieces. Then, slice up your white onion and green chilies.
- Heat up some oil in a pan over medium heat. Once it’s nice and hot, toss in the sliced white onion, green chilies, and curry leaves. Let ’em sizzle until fragrant.
- Add in those chopped carrots and a splash of water. Pop the lid on and let everything simmer together for about 3-5 minutes.
- Add all the remaining spices and dijon mustard! Give everything a good mix, and if things start sticking to the pan, just pour in a bit more water.
- After a few mins, add in coconut milk and let this cook until the carrots become nice and soft.
- Remove from heat and let this cool to room temperature before serving!
