Roasted Carrot Curry
User Reviews
4.8
69 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
461 kcal
-
Course
Main Course, Dinner
-
Cuisine
Indian
Roasted Carrot Curry
Report
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.
Share:
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
Add to Shopping List
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.
Nutrition Information
Show Details
Calories
461kcal
(23%)
Carbohydrates
35g
(12%)
Protein
13g
(26%)
Fat
32g
(49%)
Saturated Fat
19g
(95%)
Sodium
127mg
(5%)
Potassium
895mg
(26%)
Fiber
14g
(56%)
Sugar
6g
(12%)
Vitamin A
10430IU
(209%)
Vitamin C
10mg
(11%)
Calcium
80mg
(8%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 35g | 12% |
| Protein | 13g | 26% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Sodium | 127mg | 5% |
| Potassium | 895mg | 19% |
| Fiber | 14g | 56% |
| Sugar | 6g | 12% |
| Vitamin A | 10430IU | 209% |
| Vitamin C | 10mg | 11% |
| Calcium | 80mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
69 reviews
Excellent
Other Recipes
You'll Also Love
The Best Curry Mac and Cheese (Crispy Curry Cilantro Breadcrumbs)
Indian, American, International
5.0
(6 reviews)
