Carrot Curry

Active Time: 10 minutes • Total Time: 25 minutes

Yields: 2 Servings

Comments Rating 0 (0 reviews)
Print Recipe


  • 3 tablespoons coconut or peanut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon black mustard seeds
  • 1 star anise pod
  • 10 curry leaves
  • 3/4 cup Earthbound Farm Organic Yellow Onion
  • 1 jalapeño pepper
  • 3 cloves garlic
  • 1 teaspoon good-quality curry powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground fennel
  • 2 medium tomatoes
  • 1 pound Earthbound Farm Organic Carrots
  • 1 teaspoon salt
  • 1 tablespoon fresh lime juice

Any vegetable can be turned into a curry, but carrots are a natural because they hold their shape and have such a nice natural sweetness.

This vegetable curry makes an excellent accompaniment to fish or chicken, and it becomes a lovely vegetarian entrée when you add fragrant basmati rice and chewy naan (Indian bread) or crunchy pappadums (Indian crispbread).

To save prep time, use Earthbound Farm Organic Mini Peeled Carrots instead of whole carrots.

Heat the oil in a large skillet over medium heat. Add the cumin, mustard, star anise and curry leaves, stirring very frequently.

When the seeds have stopped sizzling and popping, add the onion and jalapeño. Cook, stirring frequently, until the onions are soft, about 5 minutes. Add the garlic and continue cooking for 2 minutes, watching to make sure the garlic doesn’t burn.

Add the curry powder, chili powder, cinnamon, cardamom and fennel, and stir to combine. Add the tomatoes, carrots, salt and 2 tablespoons of water, and cover the skillet. Cook, stirring occasionally, until the carrots are crisp-tender, 8 to 10 minutes.

Stir in the lime juice and serve immediately.


NOTE: The curry (or “kari”) tree is native to India, and its leaves are used in many dishes in India and throughout Southeast Asia. Though the leaves are often used in curries and are referred to as “curry leaves,” they have no relationship to prepared curry powder. Their name is also sometimes translated as “sweet neem leaves.” As interest in Asian cuisines grows in the US, you can find fresh and dried curry leaves in Asian and other well-stocked specialty markets; you can also find them online.

Yields 2 large servings

Review Recipe

Your email address will not be published. Required fields are marked *