Creamy Carrot Curry with Coconut and Spices

Delightful Carrot Curry Recipe

If you’re in search of a vibrant and flavor-packed dish that’s both quick and easy to prepare, this Carrot Curry is just the recipe you need. Perfectly suited for those busy days when you crave a comforting meal without spending hours in the kitchen, this curry marries the sweet earthiness of carrots with aromatic spices and creamy coconut milk. Whether you’re enjoying it on a weeknight or serving it up at a casual get-together, this recipe from Love With Recipes will surely become a favorite in your culinary repertoire.

Ingredients

2 shallots, finely chopped 🧅
1 hot green chili pepper, finely chopped 🌶️
5 large carrots, peeled and sliced into thin rounds 🥕
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground fennel
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon turmeric powder
1/2 teaspoon salt
1 can (14 ounces) coconut milk 🥥
10 fresh curry leaves 🍃
2 tablespoons cooking oil (e.g., vegetable or canola oil)

Instructions

Heat the Oil: In a medium saucepan, heat the oil over medium heat. This will create a luscious base for your curry and help release the flavors of the spices.
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Sauté Shallots and Chili: Add the finely chopped shallots and hot green chili pepper to the pan. Cook, stirring frequently, for about 2 minutes or until the shallots become translucent and aromatic. This step is crucial as it builds the flavor foundation of the curry.
Add Carrots and Spices: Toss in the sliced carrots along with the ground cumin, ground coriander, ground fennel, cayenne pepper, turmeric, and salt. Stir well to coat the carrots evenly with the spices. Continue cooking for another 3-4 minutes, allowing the spices to toast slightly and infuse the carrots with their robust flavors.
Incorporate Coconut Milk and Simmer: Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer, which will help the carrots absorb all the delicious curry flavors.
Simmer and Cook: Once the curry starts to simmer, cover the pan, reduce the heat to low, and let it cook for 20-25 minutes. This gentle cooking process will allow the carrots to become tender and the flavors to meld beautifully.
Finish and Serve: After the carrots are tender and the curry has thickened slightly, remove the pan from heat. The curry leaves can be left in or removed based on your preference. Serve the curry hot with steamed rice or warm naan bread for a delightful meal.

Nutritional Information (Per Serving)

Calories: 208.4 kcal
Fat: 16.4 g
Saturated Fat: 9.2 g
Cholesterol: 0 mg
Sodium: 378.2 mg
Carbohydrates: 16 g
Fiber: 3.8 g
Sugar: 6 g
Protein: 2.7 g

Servings

This recipe yields approximately 4 servings, making it perfect for a family meal or a cozy dinner with friends.

Additional Tips

Adjust Spice Levels: Feel free to adjust the amount of cayenne pepper and chili to match your preferred spice level. For a milder version, reduce the cayenne pepper and chili pepper.
Vegan Option: This recipe is naturally vegan and gluten-free, so it’s a great choice for those with dietary restrictions.
Leftovers: The carrot curry stores well in the refrigerator for up to 3 days. It can also be frozen for up to a month. Reheat thoroughly before serving.

Enjoy the rich and aromatic flavors of this carrot curry, and don’t forget to share this delightful recipe with friends and family! 🍛✨