Curried Carrots Recipe

  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 15m

Cold wintry days make me crave spicy food but it isn’t always possible to make vey elaborate dishes.

Specially this afternoon, when I was hungry and there were rotis in my freezer (I confess, I don’t make them everyday) and some froze carrots.

I really wanted something nice and hot, something comforting that reminded me at home, so I quickly chopped up the carrots, tossed in some spices and minutes later, we tucked into a delicious stir-fry.

Try it, it’s perfect with anything


  • Carrots, chopped—2 cups
  • Broccoli—1/4 cup (optional) (fresh or frozen)
  • Green chilli—1 or 2
  • Mustard seeds—1/2 tsp
  • Asafoetida (Hing)—1 pinch
  • Curry leaves—7-8
  • Turmeric—1/4 tsp
  • Grated coconut (fresh or dry dessicated)—2 tsp
  • Salt—to taste
  • Oil- 2 tsp, for temepering


Step 1

Finely dice the carrots. Keep aside. You could use frozen or fresh carrots/ broccoli. Microwave the vegetables, covered, for 4 minutes for speedy cooking.

Step 2

In a wok or deep pan, heat the oil. Add the mustard seeds. As soon as they start spluttering, add asafoetida, green chillies & curry leaves.

Step 3

Add in the diced carrots and broccoli. Add turmeric and salt. Mix well.

Step 4

Cover and cook for 3-4 minutes. Add the grated coconut. Mix well.

Step 5

Serve hot.


Tastes fab with both rotis and rice.


More more such recipes, do look up:

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Masala Dosa Potato veg      Curried Paneer and Capsicum


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Matar Paneer (Restaurant style)      Methi Matar Malai- Restaurant style


To aid your cooking, buy a perfect set of pans, I love these!

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