If you are looking for a nutritious and delicious Sri Lankan curry that is vegan, comes with a delicious gravy AND is not too spicy, you’ve come to the right place! This is the best dish to and one of my go tos for midweek cooking!
Now this image might not look like a regular vegan Sri Lankan carrot curry, you might be thinking! And yes, you might be right in that I used heritage carrots for this curry. However, it works perfectly well with regular carrots too…I just happened to have some coloured ones in the fridge so I used those instead. Actually they worked really well AND have the added bonus of looking super pretty so I am very pleased!
The recipe itself is one of the easiest recipes on my site, I would say…and it’s fab because you can add more chilli to taste (like me) or not (like my son!!) So feel free to adapt the ingredients according to taste once you have made it. It looks like there are a lot of ingredients but don’t let that put you off…you just pop most of them in the saucepan at once so there is no faffing about! I did par boil the carrots for the curry beforehand, as I think it’s easier, but if you don’t want to do that then just let the curry bubble away for a bit longer. It will save you a step!
Let’s get to it, then….hope you like it…do let me know what you think…or if you run into any issues!
Sri Lankan Vegan Carrot Curry
Ingredients
- 5 medium Carrots I used heritage carrots, hence the colours!
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 green chilli finely chopped (optional)
- 1/2 tsp salt
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2-3 green cardamom pods
- 10-15 curry leaves I freeze mine and use them straight from there
- 1 tsp brown mustard seeds
- 1 tsp fenugreek seeds
- 1 tin coconut milk
Instructions
- Add the chopped carrots to a medium saucepan, add water and bring to the boil. Leave for 6 minutes and drain
- Meanwhile a tbsp of coconut oil to another saucepan and when warm, add the mustard seeds, fenugreek and mustard seeds. Be careful not to heat the pan too much or the fenugreek will burn
- Once the mustard seeds have started popping, add the onions and garlic and sauté for 5 minutes
- Now add the carrots, chillis, salt and all the ground spices to the pan along with the coconut water and half the cream from the tin (remove and reserve the remaining cream). Bring this to a simmer and leave for 15 minutes.
- Add salt to taste and a drizzle of the remaining cream…and serve with rice and your choice of other dishes!
I really hope you like this dish – if you do and want more Sri Lankan recipes, why not check out my Chicken Curry or my awesome pineapple curry! In the meantime, I am off to make ….you guessed it…a Sri Lankan Vegan carrot curry!!!
