Sri Lankan Curry Recipe with Carrot

Sri Lankan carrot curry

  • serves 4
  • Easy

Our vegan curry, inspired by the aromatic spices and cooling coconut of Sri Lanka, is easy to make, ready in 45 minutes, plus it's low in calories, too



  • vegetable oil 1 tbsp
  • curry leaves 8
  • cumin seeds 1 tsp
  • black mustard seeds 1 tsp
  • red onion 1, finely chopped
  • ginger thumb-sized piece, finely chopped
  • garlic 3 cloves, finely chopped
  • red chilli 1, finely chopped
  • black peppercorns crushed to make 2 tsp
  • carrots 4 large, cut into chunky pieces
  • coconut milk 400ml tin
  • lemon 1⁄2, juiced
  • coriander 1⁄2 a small bunch, leaves chopped, to serve
  • cooked basmati rice to serve
  • naans warmed, to serve


  • Step 1

    Heat the oil in a frying pan over a medium- high heat and add the curry leaves. Once sizzling, add the cumin and mustard seeds. Once they begin to pop, tip in the onion and cook for 10 minutes until golden. Add the ginger, garlic, chilli, black pepper and carrots, and cook for 5 minutes, stirring.

  • Step 2

    Tip in the coconut milk and 150ml of water, and simmer gently for 20 minutes until the carrots have cooked through and the sauce has reduced slightly. Squeeze in the lemon juice, season lightly and sprinkle with coriander. Serve with rice and naan breads, if you like.

Check out more of our veggie curry recipes here...

Vegan Curry Recipe For Beetroot Curry

Nutritional Information

  • Kcals 265
  • Fat 20.6g
  • Saturates 15g
  • Carbs 14.2g
  • Sugars 11.2g
  • Fibre 5.7g
  • Protein 3g
  • Salt 0.1g