Ayurveda has inspired me to create some cooked vegetable recipes at home. Starting with this curried carrot dish. Carrots are a food I almost always eat raw and have in my fridge every week, so it seemed like a good place to start. Plus with this dish you get the added health benefits of spices, nuts and herbs.

Curried Carrots With Pistachios [Vegan]

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3 - 4


  • 1 Tbsp. extra virgin olive oil
  • 2 cups carrots, sliced into circles
  • ½ onion, diced
  • 1/8 tsp. sea salt
  • 1 ½ tsp. curry powder
  • 2 rounded Tbsp. pistachios, roasted and shelled
  • 1 Tbsp. cilantro, roughly chopped


  1. In a medium pan over medium heat, add extra virgin olive oil.
  2. To the pan add carrots and diced onions. Stir to coat in oil.
  3. Add salt and curry powder. Stir to combine.
  4. Sauté carrots and onions over medium heat for about 20 minutes stirring occasionally, until onions are soft and translucent, and carrots have softened but still have some crisp to them.
  5. Remove from heat. Stir in pistachios and chopped cilantro.
  6. Serve warm.


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