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Carrot and pea curry Recipe

Indian · Main course · 30 min total

A vibrant and mildly spiced Indian-style curry that's quick to make, perfect for a weeknight dinner.

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 green chili, slit (optional)
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder (adjust to taste)
• 1 teaspoon salt, or to taste
• 4 medium carrots, peeled and diced (about 2 cups)
• 1 cup frozen peas
• 1/2 cup water
• 2 tablespoons chopped fresh cilantro for garnish

Instructions

1. Heat oil in a large skillet or pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add chopped onion and sauté until golden brown, about 5-7 minutes.
3. Add garlic, ginger, and green chili (if using). Cook for 1 minute until fragrant.
4. Add ground coriander, turmeric, garam masala, red chili powder, and salt. Stir well and cook for 30 seconds.
5. Add diced carrots and frozen peas. Stir to coat with spices.
6. Pour in water, bring to a simmer, then cover and cook for 10-12 minutes until carrots are tender but not mushy.
7. Uncover and cook for another 2-3 minutes to thicken the sauce if needed. Adjust seasoning.
8. Garnish with fresh cilantro and serve hot with rice or naan.

Tips

• For a richer curry, add 1/4 cup of coconut milk or heavy cream in the last 5 minutes of cooking.
• This curry can be made ahead and refrigerated for up to 3 days; reheat gently.
• Serve with basmati rice, naan, or roti.

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