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.
Sometimes the tastiest recipes are the simplest. Just like in this easy Carrot Curry recipe.
I don't know about you, but I always have loads of carrots in the fridge. They're just so versatile!
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.
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.
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
Wondering how to make this recipe? Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
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.
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.
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.
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.
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.
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.
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.
Get the recipe
Roasted Carrot Curry
- 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
- Cilantro coriander chopped
- Black onion seeds
- Dried chilli flakes
- 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.
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.