Vegan Creamy Carrot Curry

A quick side dish that goes well with rotis / chapathis and even rice – that is creamy carrot curry for you! True to its name, this dish is so creamy and yummy that you gonna finally say – Tummy khush toh dil Khush!!!

This dish is a perfect blend of the spices with the mild sweetness of the carrot and the rich aroma and texture of the coconut milk. Don’t be taken aback if you don’t have coconut or coconut milk in stock. It can easily be replaced by normal milk.
This dish is an adaptation of the Creamy carrot curry from “My Sri Lankan Recipe” and I instantly loved it. My subsequent trials have been with some additions and subtractions to the same recipe.
Today’s recipe is a customised version of this dish with ingredients that are easily available in most of the kitchens!!!

Other Curries recipes :

Curries

I have tried this dish with coconut milk, skimmed milk and full fat milk at different times and they all tasted just as good. Coconut milk adds on to the aroma and texture though.

Lets quickly look into this easy to prepare and yummy to eat dish:
Total Time: 30 minutes
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Serves: 3

Main Ingredients:

Carrots: 4 medium sized (Washed, peeled and diced)
Onions: 1 medium
Garlic: 3 chopped
Coconut milk: 0.5 cup
Mustard Seeds: ¼ tsp.
Cumin seeds: ¼ tsp.
Fenugreek seeds: ¼ tsp.
Coriander powder: ¼ tsp.
Garam Masala Powder: ½ tsp.
Salt to taste
Bay leaf: 1
Olive oil: 1 tbsp.

Method:

Quick Video : 

· Heat oil in a pan. Add mustard seeds, cumin seeds, fenugreek seeds. Once splutter, add bayleaf, green chilli and garlic. Saute for a minute

· Add chopped onions. Saute until translucent

· Add carrots and saute until soft and tender

· Add the garam masala powder, coriander powder and salt. Mix well

· Add little water. Mix well and continue heat for about a minute

· Add coconut milk. Mix well and continue heat over medium heat for about 15 minutes or until the curry turns creamy in texture

· Remove from heat and serve with hot rice or rotis / chapathis.

Note :

• The dish is low/medium on spice. If you want it to be more spicy, you may add more green chillies and even consider adding red chilli powder along with other spice powders
• You can replace the coconut milk with the normal dairy milk or milk cream if you wish for. The dish, though wont be vegan anymore, but still will be equally tasty
• You can even include few strands of curry leaves which preparing the dish and also garnish it with coriander leaves

Vegan Creamy Carrot curry stories :

Well, this is how it goes!!! On one occasion, we were back home from shopping at 9 in the night and I had to cook something without running the blender or mixer (intention was basically not to disturb the neighbours with the loud noise!!!) and I just had plentyful of carrots and onions in stock. Considering that I needed something quick, deciding on rice was a foregone conclusion. It is then that this recipe came to my rescue. I quickly kept rice in the cooker, cleaned the vegetables, and diced and sliced them. I didn’t have coconut or coconut milk then, so I instead used the regular milk. By the time the rice was ready, the curry too was ready on the dining table !!! After a tired evening, this dish was loved by all, that most importantly included my little girl!!!