Sri Lankan Curry Recipe with Carrot

Sri Lankan carrot curry

Name: Sri Lankan carrot curry
Total time: 45 min
Yield: Serves 4
Cuisine: Sri lankan
Ingredients: 1 tbsp vegetable oil; 8 curry leaves; 1 tsp cumin seeds; 1 tsp black mustard seeds; 1 red onion finely chopped; thumb-sized piece ginger finely chopped; 3 cloves garlic finely chopped; 1 red chilli finely chopped; crushed to make 2 tsp black peppercorns; 4 large carrots cut into chunky pieces; 400ml tin coconut milk; 1⁄2 lemon juiced; 1⁄2 a small bunch coriander leaves chopped, to serve; to serve cooked basmati rice; warmed naans to serve

Published: December 28, 2018 at 3:55 PM

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Serves 4

Easy

Total time: 45 mins

A star rating of 4 out of 5.1 ratingRate

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

Gluten free

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Make this Sri Lankan carrot curry for a comforting dinner, then check out more vegan curry recipes such as our easy spinach, chickpea & potato curry.

For more veggie options, check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.

Ingredients

Nutrition

1 tbsp vegetable oil
8 curry leaves
1 tsp cumin seeds
1 tsp black mustard seeds
1 red onion

finely chopped
thumb-sized piece ginger

finely chopped
3 cloves garlic

finely chopped
1 red chilli

finely chopped
crushed to make 2 tsp black peppercorns
4 large carrots

cut into chunky pieces
400ml tin coconut milk
1⁄2 lemon

juiced
1⁄2 a small bunch coriander

leaves chopped, to serve
to serve cooked basmati rice
warmed naans

to serve

Nutrition: per serving

kcal265

low
fat20.6g
saturates15g
carbs14.2g
sugars11.2g
fibre5.7g
protein3g
salt0.1g

Method

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 vegetarian curry recipes...

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A star rating of 4 out of 5.1 rating

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