This Sri Lankan Carrot Curry is a vibrant and flavorful dish that perfectly blends the sweetness of carrots with the warmth of traditional Sri Lankan spices. Cooked in a creamy coconut milk base and seasoned with spices like turmeric, cumin, mustard seeds, and curry leaves, this curry offers a rich, comforting taste with a hint of heat. It’s a simple, healthy, and aromatic dish that pairs wonderfully with rice or roti. The combination of spices and coconut milk creates a truly unique, satisfying flavor, making it a standout in any vegan meal rotation.
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 cooked basmati rice serve
- warmed naans, to serve
Instructions
Steps:
1. Heat the oil in a frying pan over 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.
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 pieces of bread, if you like.
