Speedy Fragrant Carrot, Cashew & Ginger Curry

Cooking time
Serves2 people
Speedy Fragrant Carrot, Cashew & Ginger Curry

Sweet carrots are the star of the show in this dish, roasted till caramelised and then swirled into a fragrant curry flavoured with ginger, chilli and turmeric and thickened with coconut cream and cashew nuts. Served with fluffy white basmati rice.

2 ratings
layout 2 comments


  • 500g carrots
  • 150g white basmati rice
  • 2 spring onions
  • ½-1 jalapeño chilli
  • 2 garlic cloves
  • A thumb of ginger
  • A thumb of fresh turmeric
  • 1 courgette
  • 35g cashews
  • 50g coconut cream
  • 1 vegetable stock cube
  • 1 lime
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 500ml boiling water
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1. Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the carrots and slice them into long batons. Scatter the carrots onto a roasting tin. Pour over 1 tbsp oil and toss with a pinch of salt and pepper. Slide into the oven and roast for 25 mins.
2. Trim the roots and dry tops off the spring onions. Separate the white and green parts and finely slice both. Slide the green bits into a bowl and set aside. Peel and finely chop the garlic and the ginger. Halve the chilli, flicking out the seeds and white pith for less heat, and finely chop it (it's hot, so for less heat just use 1 half. If you like things fiery, use the whole chilli). Grate the turmeric (you may want to grate it onto a plate, as it stains and wear an apron to protect your clothes). Trim the courgette and chop into small chunks.
3. Warm a dry pan to a medium-high heat. Scatter in the cashews and fry for 2-3 mins, tossing frequently, till golden. Tip into a sturdy bowl and crush well with the end of a rolling pin or a jam jar.
4. Pour 1 tbsp oil into the empty pan and set over a medium heat. Add the chopped courgette along with the garlic, ginger, chilli, turmeric and white parts of the spring onions. Sprinkle in a pinch of salt and pepper. Fry for 3-4 mins, stirring occasionally, till the courgette is slightly softened.
5. Crumble the coconut cream into the pan. Add half the crushed cashews. Pour in 200ml boiling water and crumble in the vegetable stock cube. Stir well to combine and bring to the boil. Reduce to a simmer and cook for 15 mins.
6. Meanwhile, pour the rice into a sieve and rinse under cold water. Tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover and bring back to the boil. Turn the heat right down to very low and very gently simmer the rice for 8-10 mins till all the water has been absorbed. Take the rice off the heat and let it sit in the pan, lid on, for 5 mins to steam and finish cooking the rice.
7. Zest the lime. Stir the zest into the curry, and squeeze in the juice from half the lime. Fold in the roasted carrots. Have a taste of the sauce and add more salt and pepper if needed. Divide the rice between 2 bowls and spoon over the curry. Serve topped with the remaining cashews, the sliced spring onions greens and wedges of lime.
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Better than expected! I did not have great expectations, just went for a slightly different way to use up my carrot surplus - and was very positively surprised. Might add a bit more ginger next time and I did not have fresh turmeric (and didn't bother with rice) and will put this recipe on the 'keep' list.



This is SO GOOD! We first had it in a recipe box, and have since made it again several times. The flavours are just delicious. Firm favourite here.