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I attempted to make a carrot a curry a few years ago, a colleague from India had mentioned it was a favourite of his, however it was so bad I didn’t even eat it. A few years later, I decided to give it another go, I added spinach for extra nutrients. This attempt was a success!


1 tsp of cumin

12 curry leaves

1/4 tsp red chilli flakes

1 tbsn of vegetable oil

1 tsp of tumeric

1/2 tsp of caraway seeds

2 tsp of garlic paste

2 tsp of ginger paste

1 cup of chopped onions

12 carrots chopped

4 cups of frozen spinach

1 cup of chopped spring onions

Pinch of saffron

Add salt to taste

500 ml of water


Fry dry spices in oil for 2 minutes and stir on a low heat. Add garlic and ginger and fry for a couple of more minutes. Add onions and stir fry until golden. Add rest of vegetables and mix to coats in spices then add to pressure cooker with water and cook for 20 mins. Mash carrots with masher and serve with rice, chapati or naan.