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Carrot curry (carrot cari): recipe illustration
Vegetarian

Carrot curry (carrot cari)

Tender, sweet carrots simmered with turmeric and cumin make a mild, colourful vegetarian curry. It's a simple, budget-friendly dish, happily served with rice and other curries.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel the carrots and cut them into rounds or even cubes.
  2. Thinly slice the onions, crush the garlic and dice the tomatoes.
  3. Heat the oil and fry the cumin seeds until they crackle.
  4. Add the onions and brown them for 5 minutes over medium heat.
  5. Stir in the garlic, turmeric and tomatoes, then let them cook down for 5 minutes.
  6. Add the carrots, toss to coat, then pour in the water and season with salt.
  7. Cover and simmer gently for 20 minutes, until the carrots are tender.
  8. Remove the chilli, adjust the seasoning and serve hot with rice.

Variations and tips

Sweet-and-savoury version. Add a pinch of sugar at the end of cooking to bring out the carrots' sweetness.

Using what you have. For a creamier texture, mash a few cooked carrots with a fork.

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Original Ecomely recipe.