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Coconut-Ginger Carrots with Cashews
This colorful vegetable curry is our riff on the carrot curry we learned at Best Food Restaurant in Colombo, Sri Lanka. There, the carrots were sliced into half-rounds, but we use the Chinese technique of roll cutting to give the pieces more dimension. This not only gives the dish a more substantial appearance, it is also makes it more satisfying to eat. Brown mustard seeds are sharper and more pungent than yellow mustard seeds, but either works in the curry. Serve as a side or a light vegetarian main with basmati rice alongside.
4
Servings
Tip
Don’t cover the saucepan when simmering the carrots. If is some of the moisture is not allowed to evaporate, the curry will be thin and watery.
45 minutes
Ingredients
-
1½
pounds medium carrots, peeled
-
2
tablespoons coconut oil or neutral oil
Directions
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01Set a carrot on a cutting board and, with a chef’s knife held at a 45 degree angle to the carrot, trim off and discard the tip. Roll the carrot one-quarter turn and, with the knife still at the same angle, make another cut; the widest side of the cut piece should measure about 1 inch. Continue rolling and cutting until you reach the end of the carrot; discard the top. Repeat with the remaining carrots; set aside.
Reviews
April 13, 2026
Astonishingly Good Recipe - A Keeper
This was remarkably good, the best recipe I have cooked this year. I paired this with Milk Street's curry chicken and cashew meatballs. My somewhat vegetable averse husband devoured this and remarked repeatedly how tasty it is. It was fun to teach myself how to do a roll cut. I would and will feed this to company and I'll be trying all of Milk Street's Sri Lankan recipes. It crossed my mind as I assembled this dish that if one added cooked chickpeas or lentils, this could be a standalone vegetarian meal paired with rice. Amazing recipe. Thanks Milk Street!
February 25, 2026
Simple and Outstanding
Not hard, tastes authentic, extremely delicious
December 25, 2025
Fabulous
Full of flavor and texture, outstanding.
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