Published: by Absolutely Recipes, in the Indian recipes category.

Carrot Curry Recipe.

Ingredients:

2 Cups carrots (chopped) (2 medium, about 325 grams)
3/4 cup green peas (or 1/4 cup soaked moong dal)
2 tbsps oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 sprig curry leaves (optional)
3/4 tsp ginger (chopped finely)
3/4 tsp garlic (chopped finely, 2 medium cloves)
1 green chilies chopped or slit (optional)
3/4 tsp salt (adjust to taste)
1 large onion (11/4 cup fine chopped)
3 medium tomatoes (3/4 cup fine chopped or pureed)
1/2 tsp turmeric
11/4 tsp kashmiri red chilli powder (adjust to taste)
1 tsp garam masala (or curry powder as needed)
11/4 tsp coriander powder
1/2 tsp cumin powder (optional)
1 tsp kasuri methi (dried fenugreek leaves)
3/4 to 1 cup water (i used 1 cup)
3/4 cup coconut milk (read notes)

Recipe Instructions:

Heat oil in a pot.
Add mustard seeds and cumin seeds.
When they splutter add curry leaves and onions.
Saute them until the onions turn golden in color and lose the raw flavor.
Add ginger, garlic and green chilies.
Saute for a minute until aromatic.
Next stir in the tomatoes and cook until they breakdown and soften.
Then stir in the spice powders - red chili powder, turmeric, garam masala, coriander powder and salt.
Saute for 2 to 3 mins until it turns aromatic.
Add carrots and peas.
Saute for 2 mins.
Pour water just enough to partially cover the carrots.
I used 1 cup water.
Mix and cook covered on a lot heat until carrots turn tender.
Then add kasuri methi (optional) and coconut milk.
Mix and cook covered on a low heat for 2 mins.
Taste test and add more salt if needed.
Serve carrot curry with rice or roti.

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