Carrot, coconut & shallot curry

by MAP Group

Makes 10 portions

Serve with rice (white, brown or a 50/50 mix of each), and/or yogurt flatbreads or naan bread. 


  • 150g Shallots or onions, peeled and chopped
  • 50ml Vegetable oil
  • 5g Salt
  • 900g Carrots, peeled and cut into thin slices
  • 12g Ground cumin
  • 12g Ground coriander
  • 6g Ground fennel
  • 2g Turmeric
  • 350ml Coconut milk
  • Small bunch fresh coriander, chopped (optional)


  1. Cook the shallot or onion in the oil with the salt over a medium heat till lightly golden, 10-15 minutes.
  2. Add the carrots and continue to cook for 5 minutes.
  3. Add the spices and cook for a further 2-3 minutes, stirring to prevent the spices sticking and burning.
  4. Add the coconut milk and bring to a simmer. Cover the pan and cook gently on a low heat for 5 minutes or until the carrots are tender.
  5. Add the fresh coriander just before serving, if using. 

Tips and variations

  • Add 500g cooked chickpeas if serving the curry alone, rather than as part of a curry selection, to add protein and fibre.
  • You could serve with other vegetable-based curry recipes to serve as part of a thali or pick n mix curry theme day

  • Your supplier may be able to source organic carrots which are grown in Scotland. Using organic ingredients gives you points towards the Food for Life Catering Mark Silver & Gold awards. Organic ingredients have been grown to organic farming standards which take care of the soil. Find out more about what organic means at:



Fun facts and tips