When it comes to cooking with carrots, many people think of simple recipes like steaming or roasting them as a side dish. But did you know that carrots are an incredibly versatile ingredient that can be used in a wide variety of sweet and savory dishes? From Indian spices to global cuisines, there’s no shortage of creative ways to use up those colorful roots. In this article, we’ll take a journey around the world to explore 20 delicious carrot recipes that showcase the humble vegetable’s many flavors and textures.
From creamy curries to crunchy salads, our collection of carrot recipes is sure to inspire your next meal. Whether you’re looking for a quick and easy weeknight dinner or a special occasion dish, we’ve got you covered. So let’s get started on this tasty adventure!
Gajar Ka Halwa (Indian Carrot Pudding)
A traditional Indian dessert made with grated carrots, milk, and nuts, Gajar Ka Halwa is a sweet treat that’s perfect for any occasion.
Ingredients:
– 2 cups grated carrots
– 1 cup milk
– 1/4 cup ghee or unsalted butter
– 1 tablespoon sugar
– 1/2 teaspoon cardamom powder
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup chopped almonds and pistachios
– Pinch of salt
Instructions:
1. Heat the ghee or butter in a large saucepan over medium heat.
2. Add the grated carrots, sugar, cardamom powder, cinnamon, and nutmeg. Cook for 5-7 minutes, stirring occasionally, until the carrots are tender and lightly caramelized.
3. Pour in the milk and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-12 minutes, or until the pudding has thickened slightly.
4. Stir in the chopped nuts and salt. Cook for an additional minute.
5. Remove from heat and let cool slightly before serving.
Cooking Time: 20-25 minutes
Carrot Methi Sabzi (Fenugreek Carrot Stir-Fry)
A flavorful and nutritious vegetarian dish, perfect for a quick weeknight meal or as a side dish. This recipe combines the sweetness of carrots with the earthy taste of fenugreek leaves.
Ingredients:
– 2 medium-sized carrots, peeled and grated
– 1/4 cup fresh methi (fenugreek) leaves, chopped
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the grated carrots, methi leaves, and garlic. Stir well.
4. Cook for 5-7 minutes or until the carrots are tender.
5. Season with salt to taste.
6. Garnish with fresh cilantro.
Cooking Time: 15-20 minutes
Carrot Paratha (Spiced Carrot Flatbread)
A flavorful twist on traditional parathas, this carrot-filled flatbread is perfect for a quick snack or as a side dish. The sweetness of the carrots pairs perfectly with the spices and the crunch from the garam masala.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup grated carrot
– 1/4 cup ghee or oil
– 1/2 teaspoon cumin seeds
– 1/4 teaspoon coriander powder
– 1/4 teaspoon garam masala
– Chopped cilantro for garnish (optional)
Instructions:
1. In a large mixing bowl, combine the flour, salt, and baking powder.
2. Add the grated carrot, ghee or oil, cumin seeds, coriander powder, and garam masala to the flour mixture.
3. Mix until a dough forms.
4. Knead the dough for 5-7 minutes until smooth and elastic.
5. Divide the dough into 6-8 equal portions.
6. Roll out each portion into a thin circle.
7. Cook on a non-stick skillet or griddle over medium heat for 30-45 seconds or until golden brown.
8. Serve hot with your favorite chutney or raita.
Cooking Time: 15-20 minutes
Carrot Rice with Coconut and Cashews
This flavorful dish combines the natural sweetness of carrots with the richness of coconut and crunch of cashews, perfect for a quick weeknight meal or special occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 large carrot, peeled and grated
– 1/4 cup unsweetened shredded coconut
– 1/4 cup chopped cashews
– 2 tablespoons coconut oil
– Salt to taste
Instructions:
1. Rinse the rice in a fine mesh strainer and drain well.
2. In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
3. While the rice cooks, heat the coconut oil in a small skillet over medium-high heat. Add the grated carrot and cook, stirring occasionally, until it’s tender and lightly caramelized, about 5-7 minutes.
4. Fluff the cooked rice with a fork. Stir in the cooked carrots, unsweetened shredded coconut, and chopped cashews. Season with salt to taste.
5. Serve hot, garnished with additional toasted coconut flakes or chopped cashews if desired.
Cooking Time: 25-30 minutes
Carrot and Moong Dal Curry
This comforting curry is a perfect blend of sweet carrots and creamy moong dal, with a hint of Indian spices. Serve it over basmati rice or with some naan bread for a satisfying meal.
Ingredients:
– 1 cup moong dal (split green gram)
– 2 medium carrots, peeled and grated
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the moong dal and soak it in water for at least 4 hours or overnight.
2. Drain and grind the soaked moong dal into a smooth paste using 1/4 cup water.
3. Heat oil in a pan over medium heat. Add onion, garlic, cumin, coriander, turmeric, and salt. Cook until the onion is translucent.
4. Add the grated carrots, moong dal paste, and 2 cups of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the carrots are tender.
5. Garnish with cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
Spicy Carrot Pickle (Gajar Ka Achar)
This spicy carrot pickle recipe is a popular condiment in Indian cuisine, adding a tangy and crunchy twist to various dishes. With its perfect balance of sweet, sour, and spicy flavors, it’s a must-have in every Indian pantry.
Ingredients:
– 2 lbs carrots, peeled and grated
– 1 cup vinegar (white or apple cider)
– 1/4 cup sugar
– 1/4 cup water
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/4 tsp red chili powder
– Salt, to taste
– Mustard oil or vegetable oil, for flavor (optional)
Instructions:
1. In a large bowl, combine grated carrots, vinegar, sugar, water, cumin, coriander, turmeric, and red chili powder.
2. Mix well until the carrots are evenly coated with the spice mixture.
3. Transfer the mixture to a clean glass jar with a tight-fitting lid.
4. Store in the refrigerator for at least 24 hours before serving.
5. To enhance flavor, add a few drops of mustard oil or vegetable oil on top of the pickle.
Cooking Time: 24 hours (to allow flavors to meld)
Carrot and Beetroot Thoran (Kerala Stir-Fry)
A vibrant and flavorful stir-fry from Kerala, this dish is a perfect blend of sweet and savory. Carrots and beetroot are cooked with aromatic spices to create a delightful side dish that pairs well with rice, roti, or as a snack.
Ingredients:
– 2 medium carrots, peeled and chopped
– 1 medium beetroot, peeled and chopped
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon grated ginger
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh curry leaves, a few sprigs (optional)
Instructions:
1. Heat oil in a pan over medium heat.
2. Add chopped onions and sauté until they start to brown.
3. Add the grated ginger and sauté for another minute.
4. Add the chopped carrots and beetroot. Stir well to combine.
5. Sprinkle turmeric powder and salt. Mix well.
6. Reduce heat to low and simmer, covered, for 10-12 minutes or until the vegetables are tender.
7. Garnish with curry leaves, if desired.
Cooking Time: 15-18 minutes
Carrot and Peas Pulao
A flavorful and nutritious Indian-inspired rice dish that combines the sweetness of carrots with the freshness of peas.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 medium carrots, peeled and grated
– 1 cup fresh peas (or frozen)
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– Salt, to taste
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent.
3. Add the grated carrots and cook until they start to soften, about 5 minutes.
4. Stir in the peas, cumin, and salt. Cook for an additional 2-3 minutes or until the vegetables are tender.
5. Add the drained rice to the saucepan and stir well. Cook for about 2-3 minutes, allowing the rice to toast slightly.
6. Add the water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
Cooking Time: 25-30 minutes
Carrot and Potato Sabzi
A flavorful and vibrant Indian-inspired vegetable stew that’s perfect for a weeknight dinner or as a side dish for special occasions.
Ingredients:
– 2 large carrots, peeled and chopped
– 2-3 medium-sized potatoes, peeled and diced
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder (optional)
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped carrots and diced potatoes, cumin, coriander, turmeric, and red chili powder (if using). Mix well.
5. Reduce heat to low, cover, and let simmer for 20-25 minutes or until the vegetables are tender.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Carrot and Coriander Soup (Indian-Style)
This vibrant orange soup is a flavorful and comforting representation of Indian cuisine, with the warmth of coriander and cumin adding depth to the sweetness of carrots.
Ingredients:
– 2 large carrots, chopped
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, and turmeric. Cook for 1 minute, stirring constantly.
3. Add carrots, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until carrots are tender.
4. Purée the soup with an immersion blender or transfer it to a blender and blend until smooth.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Carrot Chutney with Coconut and Peanuts
A sweet and tangy chutney that’s perfect as a condiment or a dip for snacks.
Ingredients:
– 2 cups grated carrots
– 1 cup coconut milk
– 1/4 cup peanuts, chopped
– 1 tablespoon honey
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. In a medium saucepan, combine grated carrots, coconut milk, and honey.
2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes.
3. Add chopped peanuts and lemon juice to the saucepan.
4. Continue to simmer for another 5 minutes or until the chutney thickens slightly.
5. Remove from heat and let cool to room temperature.
6. Refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Carrot and Lauki Kofta Curry
Carrot and Lauki Kofta Curry Recipe Summary:
A flavorful Indian-inspired curry recipe that combines the sweetness of carrots, the creaminess of lauki (also known as bottle gourd), and the spices of koftas. This dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 large onion, finely chopped
– 2 medium carrots, peeled and grated
– 1 small lauki, peeled and grated
– 1 pound ground lamb or beef
– 1 tablespoon ghee or oil
– 2 teaspoons cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons yogurt
– 1 cup water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the ghee or oil in a large pan over medium heat.
2. Add the chopped onion and cook until translucent.
3. Add the grated carrots and lauki, and cook for 5 minutes or until they start to soften.
4. Add the ground meat, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook until the meat is browned.
5. Stir in the yogurt and water. Bring to a simmer.
6. Reduce heat to low and let it cook for 20-25 minutes or until the curry has thickened.
7. Garnish with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Carrot and Spinach Dal
This flavorful dal recipe combines the sweetness of carrots with the earthiness of spinach, creating a nutritious and delicious meal.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 medium carrots, peeled and chopped
– 2 cups fresh spinach leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 4 cups water
Instructions:
1. In a large pot, combine lentils and 2 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes or until the lentils are tender.
2. Add chopped carrots, spinach, onion, garlic, cumin, coriander, and salt to the pot. Stir well.
3. Continue cooking for an additional 15-20 minutes or until the vegetables are cooked through.
4. Serve hot over basmati rice or with naan bread.
Cooking Time: 45-50 minutes
Carrot and Cabbage Kootu (South Indian Stew)
Carrot and Cabbage Kootu: A flavorful and nutritious South Indian stew that combines the sweetness of carrots with the crunch of cabbage, all wrapped up in a rich and creamy tomato-based sauce.
Ingredients:
– 1 large onion, chopped
– 2 medium carrots, peeled and grated
– 1 medium head of cabbage, shredded
– 2 cloves of garlic, minced
– 1 can of diced tomatoes (14 oz)
– 1 teaspoon of sambar powder (or curry powder)
– Salt, to taste
– 2 tablespoons of vegetable oil
– 1 cup of water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add the chopped onion and cook until translucent.
2. Add the grated carrots and minced garlic. Cook for 5 minutes, stirring occasionally.
3. Add the shredded cabbage and cook until it starts to soften.
4. Add the diced tomatoes, sambar powder (or curry powder), and salt. Stir well.
5. Add the water and bring the mixture to a boil.
6. Reduce heat and let simmer for 20-25 minutes or until the flavors have melded together.
7. Garnish with fresh cilantro leaves and serve over rice or roti.
Cooking Time: 30-40 minutes
Carrot and Capsicum Sabzi
A flavorful and vibrant Indian-inspired sabzi that combines the sweetness of carrots with the crunch of capsicums, all wrapped up in a zesty blend of spices.
Ingredients:
– 1 large carrot, peeled and grated
– 2 medium capsicums (any color), sliced
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon garam masala powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add chopped onion and cook until translucent (3-4 minutes).
3. Add minced garlic and cook for 1 minute.
4. Add grated carrot and sliced capsicum. Cook, stirring occasionally, until vegetables are tender-crisp (6-7 minutes).
5. Stir in cumin, garam masala powder, and salt to taste.
6. Garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Carrot and Tomato Rasam
A delicious and refreshing South Indian-inspired soup that combines the sweetness of carrots with the tanginess of tomatoes.
Ingredients:
– 2 medium carrots, peeled and chopped
– 1 large tomato, diced
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2-3 green chilies, slit
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat the oil over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the green chilies and cook for another minute.
4. Add the chopped carrots and diced tomato. Cook for 5 minutes or until they start to soften.
5. Pour in the water and bring to a boil.
6. Reduce heat and let simmer for 20-25 minutes, or until the vegetables are tender.
7. Season with salt to taste.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Carrot and Green Gram Salad (Kosambari)
A flavorful and healthy salad from Karnataka, India, made with carrots, green gram, and a hint of spices.
Ingredients:
– 2 large carrots, peeled and grated
– 1 cup cooked green gram (moong dal)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lemon juice
– 1 teaspoon ground cumin
– Salt, to taste
– 2 tablespoons ghee or oil
Instructions:
1. In a large bowl, combine grated carrots and cooked green gram.
2. Add chopped cilantro, lemon juice, cumin powder, and salt. Mix well.
3. Heat the ghee or oil in a small pan over medium heat.
4. Pour the warm ghee mixture over the carrot-green gram mixture. Toss gently to combine.
5. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 10 minutes
Carrot and Sweet Corn Curry
This flavorful curry is a perfect blend of sweet and savory flavors, making it an ideal side dish or main course option.
Ingredients:
– 2 medium carrots, peeled and diced
– 1 cup sweet corn kernels (fresh or canned)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– Salt and pepper to taste
– 1 cup chicken or vegetable broth
– 1 tablespoon tomato puree (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, curry powder, salt, and pepper; stir well.
4. Add carrots and sweet corn; cook for 5 minutes or until the vegetables are slightly tender.
5. Pour in broth and tomato puree (if using); bring to a simmer.
6. Reduce heat to low and let it cook for an additional 10-12 minutes or until the flavors have melded together.
7. Garnish with cilantro leaves; serve hot.
Cooking Time: 20-25 minutes
Carrot and Paneer Bhurji
A flavorful and nutritious Indian-inspired omelette recipe that combines the sweetness of carrots with the creaminess of paneer.
Ingredients:
– 2 medium carrots, grated
– 1/2 cup paneer (Indian cheese), crumbled
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon butter or oil
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Heat the butter or oil in a non-stick skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 2-3 minutes.
3. Add the minced garlic and cook for another minute.
4. Add the grated carrots and cook until they start to soften, about 3-4 minutes.
5. Crack in 2 eggs and scramble them with a spatula until they’re almost set.
6. Add the crumbled paneer and mix well.
7. Season with salt and pepper to taste.
8. Cook for an additional minute or until the eggs are fully set.
9. Garnish with chopped cilantro, if desired.
10. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Carrot and Jaggery Payasam (Dessert)
Payasam, a traditional Indian dessert, is a perfect blend of sweet and creamy. This Carrot and Jaggery Payasam recipe adds a delightful twist with the natural sweetness of carrots.
Ingredients:
– 2 medium-sized carrots, grated
– 1 cup jaggery powder
– 1 cup milk
– 1/4 teaspoon cardamom powder
– 1 tablespoon ghee (clarified butter)
– Pinch of salt
Instructions:
1. In a pan, combine the grated carrots and jaggery powder. Cook over medium heat, stirring occasionally, until the jaggery is fully dissolved.
2. Add the milk to the pan and stir well. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-7 minutes or until the payasam thickens slightly.
3. Remove the pan from heat and add the cardamom powder, ghee, and salt. Stir well to combine.
4. Let the payasam cool to room temperature before refrigerating it for at least 2 hours or overnight.
Cooking Time: 15-20 minutes
Servings: 6-8 people