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Roasted Carrot Curry
4.8 from 46 votes

Roasted 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. Vegan and gluten-free.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4
Calories: 461 kcal
Course: Main Course, Dinner
Cuisine: Indian

Ingredients

  • 4 carrot 450g/1lb
  • 1 onion
  • 2 teaspoons garam masala
  • 3 tablespoons neutral cooking oil divided, generic cooking oil
  • 1 teaspoon mustard seeds optional
  • 1 can coconut milk 15 oz / 400 ml can
  • ¾ cup red lentils rinsed and drained, 150g
  • 1 ¼ cups water
  • 2 tablespoons tomato paste
  • 2 tablespoons curry powder mild or medium
  • ½ teaspoon dried chili flakes to make it mild, increase for a spicier curry
  • salt
  • black pepper
  • lemon juice of ½ lemon
To garnish
  • cilantro coriander chopped
  • black onion seeds
  • dried chili flakes

Instructions

    Cup of Yum
  1. Preheat the oven to 400F/200C.
  2. 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.
  3. Spread out on a baking tray and roast for 25 minutes or until cooked and the edges begin to turn golden.
  4. Meanwhile, prepare the remaining ingredients as you’ll need to work quickly once the mustard seeds are cooked (or they’ll scorch).
  5. 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.
  6. 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.
  7. Season with salt and pepper and stir in the lemon juice.
  8. Save a few carrot pieces to serve, and stir the rest into the curry, along with the onion wedges.
  9. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 461

% 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.