Carrot Stir-Fry with Green Peas and Coconut

Carrot Stir-Fry with Green Peas and Coconut

The quick yet healthy dishes(with a lot of vegetables) are the ones for me. If you happen to belong to the same fan club, you are going to love this 15 minutes side dish, which is perfect for eating ghee-smeared chapatis with!

Carrots and frozen green peas are two vegetables that are always available in my refrigerator. So I make this stir-fry bi-weekly, either for lunch or dinner and it is one of our absolute favorites. These two vegetables not only go together really well but they cook super fast and are so tasty! Using spices and coconut is optional but they add so much more flavor to this dish that you don’t want to skip them.

While this stir-fry actually tastes great by itself (if you are someone who enjoys it), pairing it with chapatis, or eating it alongside a main course such as rice and plain dal or rasam makes a wholesome meal.

Check out other Stir-fry recipes here: Healthy Stir-fry

Carrot Stir-Fry with Green Peas and Coconut

Coconuty carrots and green peas, stir-fried with mustard seeds, ginger, onion, and powdered spices.
Prep Time5 mins
Cook Time15 mins
Course: Side Dish
Cuisine: Indian
Keyword: Carrot Green Peas Subzi, Vegetable Palya, Vegetable stir-fry
Servings: 2 people


  • 4 medium carrots skin-peeled, and cut into ¼-inch cubes
  • 150 g green peas frozen or fresh
  • 3 tbsp coconut oil or vegetable oil
  • ¼ tsp mustard seeds
  • ¼ tsp grated ginger
  • 2 green chilies finely chopped, for heat
  • 5-6 curry leaves
  • 1 small red onion diced
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • ¾ tsp cumin + coriander powder
  • 2-3 tbsp grated coconut optional
  • salt to taste
  • drizzle of lime juice optional


  • Heat oil in a pan on medium heat. Add mustard seeds, once they pop, add grated ginger, green chilies, curry leaves and onion. Saute them for 20 seconds.
  • Add diced carrot and green peas. Sprinkle some salt over them, cover and cook for 3-4 minutes until they are tender or cooked enough for you .
  • On low heat, add turmeric powder, red chili powder, cumin and coriander powder, and stir to mix well. If you feel the stir-fry is a little dry at this moment for the spices to cook, then sprinkle just a little water on top and mix again.
  • Taste for salt and adjust if necessary. Then add grated coconut, combine and cook for a minute. Then turn off the heat and drizzle some lime juice over.
  • Serve hot with chapathis smeared with ghee(optional). Enjoy!


  • All the powdered spices (turmeric, red chili, cumin, coriander) are optional but adding them to the stir-fry gives so much flavor you wouldn’t want to skip them.
  • Use cilantro to garnish the side dish for added flavor.
  • Refrain from overcooking the vegetables, not only do they taste great when cooked partially but they are nutritious too.

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