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    Home » Recipes » Dinner

    Easy Roasted Carrot Curry

    Published: Jan 11, 2021 · Modified: Jun 2, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Dish of carrot curry with text: Easy Lentil and Carrot Curry.
    Close up of curry with carrots and text: Easy Vegan Lentil and Carrot Curry.
    Dish of curry with text: How to make carrot curry.

    This easy Carrot Curry recipe combines carrots, lentils, coconut milk and warming curry spices to make an Indian dish that can be served over rice, with naan or plain by itself. Ready in just 25 minutes. Vegan and gluten-free.

    Serving dish of curry.

    Sometimes the tastiest recipes are the simplest. Just like in this easy Carrot Curry recipe.

    Roasted carrots are combined with lentils, coconut and Indian spices to create a delicious, nutritious and hearty meal. It's perfect with my easy 15 minute naan or vegetable pakoras.

    I don't know about you, but I always have loads of carrots in the fridge. They're just so versatile!

    From Carrot Hummus and Carrot Pizza (carrots in the crust and sauce!) to my moist and tasty Vegan Carrot Cake and even Vegan Smoked Salmon made with marinated carrots.

    There are so many creative carrot recipes that you can make with the humble root vegetable. I hope you'll also love roasted carrots in curry!

    The best benefit to making a curry is that it can be made in so many different ways and you can feature different vegetables or pulses.

    This carrot curry recipe has a slight sweetness from the roasted carrots and has a high amount of protein and fiber coming from the lentils.

    This makes it a wonderful weeknight dinner the whole family will love. 

    Dish of carrot curry next to naan bread.

    Why You'll Love This Recipe

    Carrot curry contains simple ingredients that can be found in any grocery store.

    You can control the amount of spice to your liking.

    It cooks in under 30 minutes.

    Carrot curry stores and freezes well helping with meal prep. I like to make a big batch!

    Kids will love it because of the natural sweetness coming from the carrots.

    You can serve it over rice, cauliflower rice, with naan bread, poppadoms, chapatti or by itself.

    Ingredients & Tools 

    Carrots: The star of this curry. These are roasted to perfection and add a sweet flavor to the curry.

    Onion: Pairs well with any classic curry and makes a flavor great base.

    Garam Masala: This Indian spice blend is popular in curry dishes and adds a mild spice flavor. Find it in most grocery stores.

    Mustard Seeds: Another popular ingredient in curry, it adds a slight bite to the dish. Can't find them? Just leave them out! The carrot curry will still be delicious.

    Coconut Milk: This will give the curry a creamy texture that is dairy free. Don't like coconut? Try adding regular or vegan milk.

    Red Lentils: Red lentils are soft and hearty making it a great ingredient for the texture of this dish.

    Tomato Paste: This will help add a red color and a slight acidity to balance the flavors.

    Curry Powder: This helps the dish have a classic curry flavor along with the Garam Masala. Choose mild, medium or hot curry powder to spice it to your liking.

    Dried Chili Flakes: This is used to enhance the spice of the curry. Feel free to use as little or as much as you like!

    Lemon Juice: Gives the curry a pop of freshness and a slight acidity that pairs well. I love how it really livens up the finished carrot curry. Use freshly squeezed if you have it, or pre-squeezed from a bottle. Both work fine.

    TO GARNISH
    Cilantro: Freshly chopped cilantro (aka coriander) adds a pop of freshness and a bright flavor.

    Black Onion Seeds & Chili Flakes: Gives the final presentation a hint of spice and flavor. Totally optional though.

    How to make carrot curry

    Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

    Collage: 1 bowl of carrots, onion, oil and spices, 2 spread onto baking sheet, 3 roasted.

    Preheat the oven to 400F/200C.

    Peel the carrots and chop into angled pieces, about 5cm thick. Peel the onion and cut into 4 wedges. Add them to a bowl with 2 tablespoons of the oil and the garam masala and toss to coat.

    Spread out on a baking tray and roast for 25 minutes or until cooked and the edges begin to turn golden.

    Collage: 1 pan with oil and spices, 2 lentils, spices and coconut milk added, 3 cooking, 4 roasted carrots added.

    Meanwhile, prepare the remaining ingredients as you’ll need to work quickly once the mustard seeds are cooked (or they’ll scorch).

    Heat the remaining 1 tablespoon of oil in a pan. Add the mustard seeds and fry for a minute or until the seeds start to pop.

    Add the coconut milk, water, lentils, tomato paste, curry powder and chilli flakes and stir well. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the lentils are cooked.

    Season with salt and pepper and stir in the lemon juice.

    Save a few carrot pieces to serve, and stir the rest into the curry, along with the onion wedges.

    Serve the curry topped with the remaining carrots and sprinkled with cilantro/coriander, onion seeds and chilli flakes (if desired). 

    Enjoy with rice, naan or or it’s own.

    Tips 

    You can use light coconut milk for this recipe, but the texture may not get as creamy.

    Be sure to watch the mustard seeds carefully as they toast up very quickly and burn easily. It doesn't take long to toast them.

    Save some roasted carrots out of the oven to place on top of the curry for a beautiful presentation.

    Cut your carrots roughly the same size to make sure everything cooks evenly.

    Iron dish of lentil curry with carrots.

    Serving Suggestions

    Serve alongside this easy Naan Bread. It's make with just 4 ingredients in 15 minutes with no yeast.

    Try it with this Indian Curry Cauliflower Rice.

    Goes great on top of Turmeric Rice.

    Pairs well with Turmeric Roasted Cauliflower.

    Serve alongside a cooling Cabbage Salad.

    Variations

    Omit the dried chili flake completely to keep the dish at a great spice level for kids. Be sure to also use mild curry powder.

    You can also use green or brown lentils but the cooking time will need to increase until lentils are tender.

    Add your favorite vegetables to the curry such as cauliflower or sweet potato.

    Turn this curry into a carrot curry soup by adding some water or vegetable stock and gently blending with an immersion blender until desired consistency is formed.

    Add a touch of grated ginger to the curry before cooking.

    Throw in some cooked chickpeas for even more protein and fiber.

    Special diets

    To Make Gluten-Free: This carrot curry recipe is naturally gluten-free but be sure to check your labels on individual spices as they may contain wheat ingredients.

    To Make It Vegan: Make sure you are using coconut or a dairy free milk for this recipe to keep it 100% vegan and vegetarian. 

    Storage 

    Storing: Leftover carrot curry lasts in the fridge for 3-5 days or longer since this contains no dairy or animal protein. Be sure it is in an airtight container.

    Freezing: This curry can be frozen by dividing the completely cooled curry into freezer bags in single or double serving portions. Defrost in the fridge overnight for 24 hours before warming up in the microwave or on the stovetop. Be sure to mix all the carrots into the lentil curry before freezing.

    FAQs 

    How do you cut carrots for curry? You can cut carrots any way you like for this curry but make sure they are all the same size so they cook evenly. It is common for carrots to be sliced or diced depending on how you like the texture of the dish. I tend to slice the on the angle so they look pretty.

    Can you freeze a curry made with coconut milk? You can freeze a curry that is made with coconut milk but the coconut milk may separate from the water when defrosting. It should all come back together when reheating it though. Just give it a good stir. 

    Are store-bought curry pastes vegan? This depends on the curry being used. A lot of curry pastes contain non-vegan ingredients so it’s important to read your labels! It is best to make your own curry using your own personal blend of spices to control the ingredients.

    You’ll Also Love These Curry Recipes

    We absolutely love carrot curry in my house and I hope you do to. In fact we love a LOT of curries. Be sure to check out these other curry recipes.

    Chickpea Curry
    Tofu Curry
    Daal
    Vegan Butter Chicken (with cauliflower!)
    Instant Pot Lentil Curry
    Bombay Aloo

    Get the recipe

    Veggie Desserts Cookbook by Kate Hackworthy

    Check out the Veggie Desserts + Cakes cookbook on Amazon

    Spoon in a dish of carrot lentil curry with roasted carrots on top.

    Roasted Carrot Curry

    Kate Hackworthy | Veggie Desserts
    This easy Carrot Curry recipe combines carrots, lentils, coconut milk and warming curry spices to make an Indian dish that can be served over rice, with naan or plain by itself. Vegan and gluten-free.
    4.78 from 18 votes
    Print Recipe Pin Recipe
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    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Dinner, Main
    Cuisine Indian
    Servings 4
    Calories 461 kcal

    Equipment

    • Oven
    • Baking sheet
    • Pan
    • stove

    Ingredients
     

    • 4 carrots 450g/1lb
    • 1 onion
    • 2 teaspoons garam masala
    • 3 tablespoons oil divided
    • 1 teaspoon mustard seeds optional
    • 1 can 15 oz/400ml can of coconut milk
    • ¾ cup (150g) red lentils rinsed and drained
    • 1 ¼ cups (300ml) water
    • 2 tablespoons tomato paste
    • 2 tablespoons curry powder mild or medium
    • ½ teaspoon dried chilli flakes to make it mild, increase for a spicier curry
    • Salt and pepper
    • Juice of ½ a lemon

    To garnish

    • Cilantro coriander chopped
    • Black onion seeds
    • Dried chilli flakes

    Instructions
     

    • Preheat the oven to 400F/200C.
    • Peel the carrots and chop into angled pieces, about 5cm thick. Peel the onion and cut into 4 wedges. Add them to a bowl with 2 tablespoons of the oil and the garam masala and toss to coat.
    • Spread out on a baking tray and roast for 25 minutes or until cooked and the edges begin to turn golden.
    • Meanwhile, prepare the remaining ingredients as you’ll need to work quickly once the mustard seeds are cooked (or they’ll scorch).
    • Heat the remaining 1 tablespoon of oil in a pan. Add the mustard seeds and fry for a minute or until the seeds start to pop.
    • Add the coconut milk, water, lentils, tomato paste, curry powder and chilli flakes and stir well. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the lentils are cooked.
    • Season with salt and pepper and stir in the lemon juice.
    • Save a few carrot pieces to serve, and stir the rest into the curry, along with the onion wedges.
    • Serve the curry topped with the remaining carrots and sprinkled with cilantro/coriander, onion seeds and chilli flakes (if desired). Enjoy with rice, naan or or it’s own.

    Video

    Nutrition

    Calories: 461kcalCarbohydrates: 35gProtein: 13gFat: 32gSaturated Fat: 19gSodium: 127mgPotassium: 895mgFiber: 14gSugar: 6gVitamin A: 10430IUVitamin C: 10mgCalcium: 80mgIron: 7mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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    Reader Interactions

    Comments

    1. Lib

      July 24, 2022 at 3:22 pm

      5 stars
      This recipe was delicious! I did make two alterations: I added garlic (as I do to everything), and I stirred in some bouillon paste with the water instead of adding salt and pepper at the end. I am trying to eat more vegetarian meals, and I am so glad I discovered your blog!

      Reply
    2. Chelsey

      November 04, 2021 at 12:25 am

      5 stars
      **Simmer for 25 minutes. But when it did cook enough, the flavor was outstanding.

      Reply
    3. Fiona

      January 23, 2021 at 11:54 pm

      5 stars
      This a delicious curry and so easy to make. I'd never thought of carrot Curry but works so well with the lentils and is a lovely colour.♥️

      Reply
      • Kat

        March 06, 2022 at 6:55 pm

        5 stars
        This is a go to recipe!

        Reply
    4. Sisley White

      January 11, 2021 at 5:39 pm

      5 stars
      I had so many carrots leftover from Christmas and curry was the perfect way to use them! Easy to make and utterly delicious!

      Reply
    5. Emily

      January 11, 2021 at 4:39 pm

      5 stars
      This looks like the perfect winter warmer meal!!

      Reply
    6. Megan

      January 11, 2021 at 4:35 pm

      5 stars
      So much flavor! Love this dish

      Reply
    7. Priya

      January 11, 2021 at 4:26 pm

      5 stars
      Wow I have never made carrot curry before! This looks so scrumptious.

      Reply
    8. Helen

      January 11, 2021 at 4:07 pm

      5 stars
      I've been really craving curry recently - I think it's the weather! - and this one looks delicious. Those roasted carrots look really tasty. Definitely giving this a try. Thanks!

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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