Vegetable Curry with Peas and Carrot
Lunch • India
How to Make South Indian Vegetable Curry with Peas and Carrot (Traditional & Healthy Version)
Vegetable Curry with Peas and Carrot, locally known as sabzi or vegetable korma in South Indian homes, is a vibrant, wholesome dish often enjoyed as part of a balanced lunch. Originating from Tamil Nadu and Kerala kitchens, this curry showcases the rich tradition of using fresh, seasonal vegetables simmered with aromatic spices, coconut, and curry leaves. The combination of matar (peas) and gajar (carrot) not only brings vibrant color but also ensures a mildly sweet and earthy flavor profile, perfectly suited for Indian palates. Ideal for busy weekdays or festive occasions like Pongal, this curry is a staple across South India due to its simplicity and depth of flavor. The subtle heat of green chilies, fragrance of mustard seeds (rai), and the creamy texture from coconut milk make it a comforting and satisfying dish. Served with hot steamed rice or phulka (roti), this vegetable curry is a delightful way to add nutrition and taste to your lunch plate—perfect for calorie-conscious eaters seeking authentic Indian flavors.
Ingredients(for 1 medium bowl (approx. 250g))
- 1 cup Fresh carrots (gajar) (peeled and diced)
- 1 cup Green peas (matar) (fresh or frozen)
- 1 medium Onion (finely chopped)
- 1 large Tomato (finely chopped)
- 1/2 cup Coconut milk (preferably fresh)
- 1/2 tsp Mustard seeds (rai)
- 8-10 Curry leaves (fresh)
- 1 Green chili (slit) - optional
- 1/4 tsp Turmeric powder (haldi)
- 1 tsp Coriander powder (dhaniya)
- to taste Salt
- 1 tsp Oil (preferably coconut or sunflower oil)
- 2 tbsp Fresh coriander leaves (chopped, for garnish)
Instructions
- 1
Heat oil in a kadhai or deep pan on medium flame. Add mustard seeds (rai) and let them splutter, then add curry leaves and green chili.
2 minutes
Splutter the mustard seeds for enhanced aroma.
- 2
Add finely chopped onions and sauté until translucent. Stir occasionally to avoid burning.
3 minutes
A pinch of salt helps onions cook faster.
- 3
Mix in the chopped tomatoes and cook till they turn soft and oil starts to leave the sides.
4 minutes
Cover with a lid to soften tomatoes quickly.
- 4
Add diced carrots and green peas. Stir well. Sprinkle turmeric powder and coriander powder. Mix to coat the vegetables with spices.
2 minutes
Cut carrots evenly for uniform cooking.
Why This Dish is Healthy
This dish is a healthy choice because it uses seasonal vegetables, minimal oil, and natural spices to boost metabolism and immunity. The inclusion of coconut milk instead of heavy cream keeps the dish light while delivering a creamy texture. High fiber and antioxidants support gut health and help in blood sugar regulation, making it ideal for diabetic and weight-conscious individuals.
This Vegetable Curry with Peas and Carrot is packed with essential nutrients—fiber from carrots and peas aids digestion, while coconut milk provides healthy fats. It offers a good dose of plant-based protein, vitamins A, C, and K, and minerals like potassium and magnesium. The use of minimal oil and fresh vegetables keeps it low in calories and saturated fat, making it heart-friendly and suitable for weight management.
Pro Tips
- 💡Tip 1: Use fresh coconut milk for the best flavor and creaminess.
- 💡Tip 2: Add a pinch of hing (asafoetida) for enhanced digestion and aroma.
- 💡Tip 3: Pair with brown rice or millet for extra fiber and nutrition.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water or coconut milk for best texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
