Carrot Curry

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant carrot curry is a celebration of earthy sweetness and aromatic spices. By using fresh carrot juice as the base for the sauce, the dish achieves a depth of flavour and a striking golden colour that sets it apart from more traditional recipes. The combination of toasted whole spices, creamy coconut milk, and a hint of saffron creates a sophisticated, fragrant gravy that perfectly complements the tender, slow-cooked carrot chunks. It is a wonderful example of how humble root vegetables can be transformed into a luxurious, plant-based centrepiece.

Perfect for a nutritious midweek meal or a relaxed weekend dinner, this vegan dish is as comforting as it is healthy. The addition of fresh lime juice and zest provides a bright, citrusy lift that balances the richness of the coconut. Serve it alongside steaming basmati rice for a complete and satisfying meal that is sure to become a new favourite in any plant-based repertoire.

Ingredients for Carrot Curry

10 star anise pods
8 cardamom pods
2 kanelstänger
1 1/2 tablespoons garam masala
900g plum tomatoes, halved lengthwise
2 matskedar rapsolja
6 shallots, minced (about 180ml )
950ml pure carrot juice
60 ml färsk limejuice
Pinch of saffron threads
325ml unsweetened coconut milk
Koshersalt
8 large carrots, peeled and cut into 2- to 3-inch chunks
Garnish: Coconut milk, coriander leaves, fresh lime juice and zest, rice

How to make Carrot Curry

Put the star anise, cardamom, cinnamon sticks, and garam masala in a small dry skillet and toast over medium heat, stirring, just until fragrant, about 30 seconds; be careful not to burn the spices. Scrape onto a plate and set aside.

Grate the cut sides of the tomatoes on the large holes of a flat or box grater set over (or in) a bowl; discard the skins. Heat the oil in a medium saucepan over medium heat. Add the shallots and cook until golden brown, about 3 minutes. Stir in the tomato puree and the toasted spices, then add the carrot juice and lime juice, bring to a simmer, and cook gently again until the sauce can easily coat the back of a spoon, about 30 minutes.

Add the saffron and cook for 1 minute, then stir in the coconut milk and cook for another few minutes to let the flavours get friendly. Remove from the heat and pick out and discard the whole spices. With an immersion blender, blend the sauce until smooth (or use a regular blender), then pour it into a smaller saucepan. Season with salt.

Add the carrots to the curry sauce and bring to a simmer. Cover and cook over medium heat, stirring occasionally, until the carrots are tender, about 35 minutes.

Spoon the curry into bowls and drizzle each serving with a bit of coconut milk. Garnish each bowl with coriander leaves, lime zest, and lime juice. Serve with rice.

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