4.8 from 69 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
5 mins
Total Time
30 mins
Servings: 4
Calories: 461 kcal
Course:
Main Course , Dinner
Cuisine:
Indian
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.
Cup of Yum
Nutrition Information
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
% 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.