Curried Carrots(4 Persons)
A comforting dish of tender carrots simmered in fragrant curry sauce, perfect for those who enjoy flavorful vegetarian meals with a mild spice profile.
Ingredients
Instructions
- Trim the carrots and boil them in the usual way until tender.
- Prepare the curry sauce by melting margarine or dripping in a saucepan.
- Add chopped onion to the saucepan and fry for a few minutes until softened.
- Stir in curry powder and flour and cook, stirring, for a few minutes.
- Gradually add stock or water, bring to a boil, and season with salt and pepper to taste.
- Simmer the sauce gently for about 30 minutes.
- Add the cooked carrots to the curry sauce and cook together for 20 to 30 minutes.
- Serve the curry garnished with cooked rice.
Tips & Substitutions
For a richer flavor, consider using ghee instead of margarine or dripping. You can also add a pinch of turmeric for extra color and health benefits. If you want a creamier sauce, stir in a splash of coconut milk at the end. Fresh herbs like cilantro can elevate the dish further. For a vegetarian twist, substitute the stock with vegetable broth instead of water.
Serving Suggestions
Serve the Curried Carrots over fluffy rice, such as Kashmiri Pulao Rice, to soak up the flavorful sauce. This dish pairs beautifully with Spinach Pakoras as an appetizer, or you could complement it with a side of Bhugia(From India) for a more substantial meal. Consider offering a fresh salad to balance the spices.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of water or stock to loosen the sauce if it has thickened. Alternatively, you can microwave it in short intervals, stirring in between until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Carrots(4 Persons) contains roughly 442 calories, with 6g protein, 55g carbohydrates, and 24g fat. It is an excellent source of vitamin A (225% of the Daily Value), dietary fiber (55% of the Daily Value), and potassium (33% of the Daily Value), and a good source of iron and protein. It also contributes 15g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegan?
Yes! To make this Curried Carrots recipe vegan, simply replace the margarine with a plant-based alternative and use vegetable stock instead of water. This will keep the flavors rich while ensuring it meets vegan dietary requirements.
What type of carrots should I use?
Any variety of carrots will work for this recipe, but fresh, young carrots tend to be sweeter and more tender. If available, opt for organic carrots for the best flavor and quality. You can even use rainbow carrots for a colorful presentation!
Can I add other vegetables to this dish?
Absolutely! You can add peas, bell peppers, or even potatoes to enhance the dish's texture and flavor. Just be sure to adjust the cooking time accordingly to ensure all vegetables are cooked through and tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).