Carrot curry from One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet (page 155) by Anna Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Petrichora on February 12, 2025

    Expected this to be a chore to eat, given earlier comments. I only made it because I needed a freezable dish to cook some carrots which were at risk of going off. But I loved it and want to make it again ASAP. It is juicier and smoother than lentil dominated curries, yet with the creaminess of the coconut milk. The taste created by the toasted seeds, rather than curry powder, is beautiful, and gives more heat than I anticipated, though it is still essentially a mild curry.

  • Tealismyname on August 31, 2024

    We added tinned chickbeans to bulk it out. We found the flavour was a bit odd and didn't quite work. I don't think this one works. We love the carrot dhal though!

  • chezlarios on July 08, 2022

    It turned out more like a carrot soup, especially had I not cooked some brown rice to have on the side! The flavor was pretty okay, but could've been made more substantial with e.g. lentils. I also used tamarind concentrate instead of paste without adjusting the ratio, which made the tamarind flavor overwhelm the dish, but that was my bad.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.