Carrot curry is an easy Sri Lankan, vegan and vegetarian dish.

You can easily replace most of the popular Sri Lankan curries like potato curry, pumpkin curry or dhal curry with this Sri Lankan carrot curry.

This carrot curry recipe is mainly cooked in coconut milk with curry leaves, fenugreek, garlic, and turmeric.

The coconut milk based carrot curry has a rich and creamy taste that everyone would love.

It’s a mildly spiced vegetable curry that you can even give toddlers(use a spoon to smash the carrots a little)with a bowl of rice or soft pieces of bread.

sliced carrot cooked in coconut milk and curry leaves garnished on top

The carrot curry is also very light in spices so you don’t usually get the heavy curry flavours that some vegetarian dishes do.

This makes it a non-spicy vegetarian curry everyone in my family loves.

With its vibrant colour and nutritional value, the carrot curry is a Sri Lankan dish to savour and shows you how simple flavours can work together.

Not to forget that every single ingredient, from turmeric, cardamom, fenugreek, and curry leaves to garlic has natural health values that your body needs.

Carrot is a naturally sweet veggie that is rich in vitamins, minerals, and fibre.

It is also a good source of antioxidants so make sure to add this mild curry to your diet whenever possible.

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A sri lankan carrot coconut milk curry. a creamy non dairy,

What to serve with Sri Lankan carrot curry.

Rice dishes to serve with carrot curry.

More vegetarian side dishes to pair with carrot curry.

Meat, chicken, and seafood curries that pair well with carrot coconut curry.

carrot coconut curry with curry leaves and spices

Utensils and appliances are needed.

Chopping Board & Knife.
Peeler (optional).
Cooking Pot.

More carrot recipes

Sri Lankan carrot-grated coconut stir-fry

Pickled cucumber and carrot salad.

Pan-fried spicy carrot.

Carrots and green bean curry.

RECIPE DIFFICULTY-EASY

Ingredients to make carrot coconut milk.

The ingredients mentioned below use standard measuring cups and spoons.

2-3 medium-sized carrots(Medium-sized ones are easy to handle in terms of peeling and cutting. Make sure to flip the carrot around to check for any spoilage and avoid buying those).

2 tablespoons of oil

1 small onion finely sliced

3 cloves of garlic

A few curry leaves(substitute with a bay leaf)

2″ pandan leaf(an optional ingredient you can leave out)

1/4 tsp of turmeric powder

1 teaspoon of fenugreek

2 pods of cardamom

1 cup of thin milk( can be substituted with water)

1/2 a cup of coconut Milk

Salt to taste

How to make carrot curry.

Peel the carrots(2-3 medium-sized) using a peeler/knife.

Wash well, drain and cut each carrot lengthwise and then slice into half-moons. (You will end up with semi-circles of about 5 mm in thickness).

Since I chose a few big carrots, I had to first cut them in half,

cutting the carrot in two and halved to slice the carrot.

And then slice them into half-circle slices.

How to cook the carrot curry.

Into the cooking pan, pour in the oil(2 tbsp), the onion slices(1 small finely sliced), curry leaves(a few, substitute with a bay leaf), garlic(3 cloves sliced), and pandan leaf(2″ piece optional, leave out if you don’t have it).

Saute the ingredients until the onions turn translucent.

Two minutes over low-medium heat.

cooking the sliced onions, sliced garlic, curry leaves in oil in a pot to make carrot curry.

Add the turmeric(1/2 tsp), fenugreek seeds(1 tsp), cardamom(2), and carrot slices.

Cook over low heat for 2 minutes while constantly moving the ingredients around to avoid burning the fenugreek seeds which in turn will make the carrot curry bitter.

adding sliced carrot, fenugrrel seeds, garlic, pandan leaves and onions to cook carrot curry.

Pour in the thin coconut milk. to make the thin milk add 1/3 cup thick coconut milk to 1 cup of water.

You can also skip the thin milk and cook the carrot curry completely in about 1 cup of water.

For these step-by-step photos. I cooked it with thin milk.

Season with salt(1/2 tsp should do).

Cook for 7-10 minutes until the water reduces and the carrot slices are semi-soft.

adding thin coconut milk to make the carrot curry. — cooking with thin milk

adding water to cook the carrot curry. — cooking with thin milk

Reduce heat to low medium and pour in the coconut milk(1/2 cup)

extra thick coconut milk to the cooking carrot curry

Cover with a lid and slow simmer until the carrots turn soft and the coconut milk gravy thickens (12 minutes).

Make sure to maintain the heat and once in a while stir the coconut milk to avoid the gravy from curdling.

Taste and season with salt if needed.

Let it simmer for about 5 minutes with the lid open. Switch off the flame once the gravy thickens.

slices of carrot cooked in coconut milk wit curry leaves and mixed with a woooden spoon

Serve warm.

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Sri Lankan carrot coconut milk curry(vegan, vegetarian).

Name: Sri Lankan carrot coconut milk curry(vegan, vegetarian).
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Sri Lankan
Ingredients: 2-3 medium-sized carrots(Medium-sized ones are easy to handle in terms of peeling and cutting. Make sure to flip the carrot around to check for any spoilage and avoid buying those).; 2 tablespoons of oil; 1 small onion finely sliced; 3 cloves of garlic; A few curry leaves(substitute with a bay leaf); 2″ pandan leaf(an optional ingredient you can leave out); 1/4 tsp of turmeric powder; 1 teaspoon of fenugreek; 2 pods of cardamom; 1 cup of thin milk( can be substituted with water); 1/2 cups of coconut Milk; Salt to taste

Yield: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Everyone loves carrots and this is an easy carrot curry recipe is prepared with coconut milk.

It’s a mildly spiced vegetable curry that you can even give toddlers(use a spoon to smash the carrots a little)with a bowl of rice or soft pieces of bread.

Ingredients

2-3 medium-sized carrots(Medium-sized ones are easy to handle in terms of peeling and cutting. Make sure to flip the carrot around to check for any spoilage and avoid buying those).
2 tablespoons of oil
1 small onion finely sliced
3 cloves of garlic
A few curry leaves(substitute with a bay leaf)
2″ pandan leaf(an optional ingredient you can leave out)
1/4 tsp of turmeric powder
1 teaspoon of fenugreek
2 pods of cardamom
1 cup of thin milk( can be substituted with water)
1/2 cups of coconut Milk
Salt to taste

Instructions

Peel the carrots(2-3 medium-sized) using a peeler/knife.
Wash well, drain and cut each carrot lengthwise and then slice into half-moons. (You will end up with semi-circles of about 5 mm in thickness).
Since I chose a few big carrots, I had to first cut them in half, and then slice them into half-circle slices.

How to cook the carrot curry

Into the cooking pan, pour in the oil(2 tbsp), the onion slices(1 small finely sliced), curry leaves(a few, substitute with a bay leaf), garlic(3 cloves sliced), pandan leaf(2″ piece optional, leave out if you don’t have it).
Saute the ingredients until the onions turn translucent. 2 minutes over low-medium heat.
Add the turmeric(1/2 tsp), fenugreek seeds(1 tsp), cardamom(2), and carrot slices.
Cook over low heat for 2 minutes while constantly moving the ingredients around to avoid burning the fenugreek seeds which in turn will make the carrot curry bitter.
Pour in the thin coconut milk. to make the thin milk add 1/3 cup thick coconut milk to 1 cup of water.
You can also skip the thin milk and cook the carrot curry completely in about 1 cup of water.
For these step by step photos. I cooked with thin milk.
Season with salt(1/2 tsp should do).
Cook for 7-10 minutes until the water reduces and the carrot slices are semi-soft.
Reduce heat to low medium and pour in the coconut milk(1/2 cup)
Cover with a lid and slow simmer until the carrots turn soft and the coconut milk gravy thickens (12 minutes).
Make sure to maintain the heat and once in a while stir the coconut milk in order to avoid the gravy from curdling.
Taste and season with salt in needed.
Let it simmer for about 5 minutes with the lid open. Switch off the flame once the gravy thickens.