Elevate your weeknight dinner with our easy Caribbean-style carrot curry. Made with pineapple juice, ginger, and coconut milk, it's a flavorful side dish that's quick to prepare and sure to impress!
Related Other Curry Recipes:
Ridiculously good carrot curry cooked simply on the stovetop for an incredible weeknight or even special occasion she dish.
Experience a burst of tropical flavor with our tantalizing carrot curry infused with pineapple juice, fresh ginger, and creamy coconut milk. This vibrant and aromatic dish takes traditional curry to new heights, combining the sweetness of pineapple, the warmth of ginger, and the richness of coconut milk for a truly unforgettable culinary adventure.
Each spoonful is a harmonious blend of sweet, spicy, and creamy flavors that will transport your taste buds to paradise.
This is a purely vegan curry dish, that elevates both carrots as well as the idea of what a side dish can be.
The curry has both Indian and Caribbean influences but definitely skews more Caribbean. It’s a slight twist on my favorite cauliflower curry recipe as well as a collard greens curry we eat a lot.
Both are vegan, but the curry flavor is so strong it might be time to use with a meat protein based dish. Stay tuned.
Beats and Eats (music to pair with carrots)
Carrot curry is a simple idea. The curry is the star, make it, but make a lot of it. It’s so good you’ll be able to do what you like with the rest of it. This curry makes everything "Fly" as in good. Take the freshest carrots and slowly simmer them in this rich, indulgent sauce. Though the curry shines, that fresh carrot flavor is pulled out by the coconut milk and tropical flavors actually giving the curry a distinct flavor.
The upbeat rhythm and funky vibes of The Boogie Boys' "Fly Girl" perfectly complement the vibrant flavors of curried carrots. As you groove to the music, each bite of the flavorful curry becomes even more enjoyable, creating a harmonious fusion of taste and sound. The lively energy of the song enhances the dining experience, making it feel like a fun and festive celebration with every mouthful of the delicious carrot curry.
Key Flavor Ingredients To Elevate Carrot Curry
- Fresh Ginger - adds a warm and spicy flavor to curry carrots. Its unique taste enhances the overall depth of the dish, providing a vibrant and aromatic element. Additionally, fresh ginger contributes a subtle sweetness and sharpness that complements the sweetness of the carrots and the richness of the curry sauce.
- Scotch Bonnet Chili (Habanero can be substituted) - adds a subtle sweetness and floral aroma that complements the sweetness of the carrots and the richness of the curry sauce. The heat level is minimal as all the seeds and veins are removed from the peppers.
- Mild Curry Powder - adds a complex blend of spices and flavors to curry carrots. Its combination of ingredients creates a rich and aromatic taste profile. Additionally, curry powder provides warmth, depth, and a hint of spiciness to the dish.
- Turmeric - adds a warm and earthy flavor, as well as a vibrant golden color, to curry carrots. Its distinct taste enhances the overall depth of the dish, providing a subtle bitterness and a hint of spiciness. Its addition adds complexity and richness to the flavor profile of curry carrots, making them more aromatic and satisfying.
- Smoked Paprika - adds a rich and smoky flavor to curry carrots. Additionally, smoked paprika contributes a subtle sweetness and complexity that complements the sweetness of the carrots and the richness of the curry sauce.
- Cumin - adds a warm and earthy flavor to curry carrots. Its distinct taste enhances the overall depth of the dish, providing a subtle bitterness and a hint of nuttiness.
- Ground Coriander - adds a citrusy and floral flavor to curry carrots. Its unique taste enhances the overall depth of the dish, providing a subtle sweetness and brightness.
- Fire Roasted Tomatoes - provide a smoky and intense flavor to curry carrots. Their unique taste enhances the overall depth of the dish, providing a rich and savory element. Additionally, fire-roasted tomatoes contribute a hint of sweetness and acidity that complements the sweetness of the carrots and the richness of the curry sauce.
- Full Fat Coconut Milk - brings a creaminess and richness to curry carrots. Its velvety texture enhances the overall mouthfeel of the dish, providing a luxurious and satisfying element. Additionally, full-fat coconut milk contributes a subtle sweetness and a hint of coconut flavor that complements the spices and other ingredients in the curry sauce.
- Pineapple Juice - adds a sweet and tangy flavor to curry carrots. Its unique taste enhances the overall depth of the dish, providing a tropical and refreshing element. Additionally, pineapple juice contributes acidity and brightness that complements the sweetness of the carrots and the richness of the curry sauce.
- Fresh Thyme - provides a subtle earthy and floral flavor to curry carrots. Its addition adds complexity and freshness to the flavor profile of the dish, making it more vibrant and satisfying.
How To Make Carrot Curry
Peel and slice the carrots in half lengthwise. Set aside.
Mix all the spices together in a small bowl and set aside. You’ll want to add a pinch here and there as you go for a well seasoned dish.
Saute onions 3-4 minutes in olive oil using a large skillet or sauce pan over medium heat.
Add diced garlic and ginger, plus a ¼ of the spice mix and the chili cooking for about 30 seconds or so.
Add the tomatoes, pineapple juice, thyme, bay leaf, and another ½ of the remaining spice mix.
Simmer for 30 minutes stirring occasionally.
Add the coconut milk, mix well, and cook for another 5 minutes.
Remove the bay leaf, chili, and thyme. Using an immersion blender or regular blender and puree until smooth liquid consistency.
Add the carrots plus the remaining seasoning, cover and cook for 30 minutes.
Serve roasted carrots with curry sauce topped with freshly chopped cilantro and/or chopped onions (green)
What To Serve With Curried Carrots
Carrot curry pairs well with a variety of side dishes that complement its flavors and textures. Consider serving it with fluffy steamed rice or fragrant basmati rice to soak up the delicious curry sauce. A side of warm naan bread or roti adds a satisfying element for dipping and scooping up the curry.
For added freshness and contrast, accompany the carrot curry with a crisp cucumber salad or cooling raita. Garnish with fresh cilantro or chopped peanuts for extra flavor and texture. With these accompaniments, your carrot curry meal will be a flavorful and satisfying experience.
Cooking Considerations
I preferred to cut my carrots on the thicker side so halving made sense for me. However, you can go a different direction and cut them on the diagonal into ¼ inch chunks if you prefer. Depending on how thick you cut them the cook time will vary.
I prefer to use the entire chili to flavor the curry vs. chopping/dicing it. This controls for heat. I actually use the point end of a sharp paring knife and cut slits into each side of the chili.
The carrots actually infuse the curry with flavor. I actually used the leftover carrot infused curry sauce in a few other recipes. I topped rice with it, stewed blasted green beans, used as a dip with broccoli.
As you can imagine, the curry can be made ahead and kept refrigerated.
Carrot curry goes well with a family-style buffet setting with dishes like okra fried rice, grilled sweet potato wedges, smoked jerk chicken, curry chicken, and smoked cabbage wedges.
This recipe for curry also works for meat and other vegetables. Checkout this shrimp curry dish as an example.
Substitutions or Variations
As a recipe developer I'm always trying different ingredient combinations. Here are a few options for alternative versions of this recipe.
I prefer a mild curry powder vs. hot curry powder. Hot version changes the profile of this dish dramatically.
Light coconut milk can be used but I prefer the full fat version which has more flavor. It's enough to make a difference, but if you prefer to watch your calories the light will work in a pinch.
Scotch bonnet peppers aren't readily available everywhere in the U.S. It's okay as your typical green chili can work. You lose the tropical vibe, but assuming you go with a serrano you'll get more of the fruity vibe than you would if you tried a poblano or jalapeno.
Garam masala is a great spice mix add to bring a little more complexity and interesting flavor notes.
Mustard seeds can add a level of pungency without high heat levels. Toast them slightly first for more flavor.
MORE Carrot Based Recipes
Roasted Carrots with Harissa Sauce
Coffee Roasted Carrots w/ Tahini
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This Caribbean-style carrot curry offers a delightful burst of tropical flavors that will elevate any weeknight meal. With the sweetness of pineapple juice, the warmth of fresh ginger, and the creaminess of coconut milk, it's a simple yet delicious side dish that's perfect for busy evenings. Say goodbye to bland dinners and hello to a taste of the Caribbean right in your own kitchen!
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Ingredients
- 1 pound Carrots peeled and halved lengthwise
- 1 Yellow Onion
- 4 cloves Garlic minced
- 1 teaspoon Fresh Ginger minced
- 1 whole Scotch Bonnet Chili Habanero can be substituted
- 1 tablespoon Curry Powder
- 1 teaspoon Turmeric
- ½ tablespoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Ground Coriander
- 2 teaspoon Kosher Salt
- 2 teaspoon Black Pepper
- 13.5 oz Fire Roasted Tomatoes
- 13.5 oz Coconut Milk
- ½ cup Pineapple Juice
- 3 sprigs Fresh Thyme
- 1 whole Bay Leaf
Instructions
- Mix all the spices together in a small bowl and set aside. You’ll want to add a pinch here and there as you go for a well-seasoned dish.
- Saute onions for 3-4 minutes in olive oil using a large skillet or saucepan.
- Add diced garlic and ginger, plus ¼ of the spice mix and the chili cooking for about 30 seconds or so.
- Add the tomatoes, pineapple juice, thyme, bay leaf, and another ½ of the remaining spice mix.
- Simmer for 30 minutes stirring occasionally.
- Add the coconut milk, mix well, and cook for another 5 minutes.
- Remove the bay leaf, chili, and thyme. Using an immersion stand blender or regular blender and puree until smooth liquid consistency.
- Add the carrots plus the remaining seasoning, cover, and cook for 30 minutes.
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