Carrot and Coriander Gumbo
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This carrot and coriander gumbo is one of my favorite weeknight dinners because it comes together in under an hour with simple pantry staples. Carrots are packed with beta carotene, which supports eye health, and they give this dish a naturally sweet undertone that balances beautifully with the warm spice of coriander. The best part? You probably have most of these ingredients on hand already. It's an affordable, comforting one pot meal that feels far more impressive than the minimal effort required. I've made this countless times when I want something nourishing without fussing around in the kitchen too long.
Ella x
Ingredients
- 60 mlolive oil
- 50 gall-purpose flour
- 600 gcarrots(cut into 1cm pieces)
- 1onion(diced)
- 2celery(stalks, sliced)
- 4garlic cloves(minced)
- 2 tspcoriander seeds(toasted and crushed)
- 800 mlvegetable broth
- 400 gdiced tomatoes(canned)
- 200 gokra(sliced)
- 1 tspground cumin
- to tastesalt and black pepper
- 20 gfresh coriander(chopped, for garnish)
Detail level
Instructions
- 1
Heat olive oil in a large pot over medium heat. Whisk in flour gradually, stirring constantly for 5-7 minutes until the roux turns a deep golden brown color.
Tip: Keep the heat moderate to avoid burning the roux; it should smell nutty and fragrant.
- 2
Add the diced onion, celery, and minced garlic to the roux. Sauté for 3-4 minutes until the vegetables soften and become aromatic.
Tip: Stir frequently to prevent the roux from sticking to the bottom of the pot.
- 3
Stir in the crushed coriander seeds and ground cumin, cooking for 1 minute until the spices release their fragrance.
Tip: Toasting the coriander seeds before crushing them intensifies their flavor.
- 4
Pour in the vegetable broth gradually while stirring to create a smooth, lump-free sauce. Add the carrot pieces and bring the mixture to a boil.
Tip: Adding broth slowly prevents lumps from forming in your gumbo.
- 5
Reduce heat to low and simmer for 20 minutes, allowing the carrots to become tender.
Tip: The carrots should be easily pierced with a fork when ready.
- 6
Stir in the canned diced tomatoes and sliced okra. Simmer for another 8-10 minutes until the okra is cooked through.
Tip: Okra acts as a natural thickener for the gumbo, so don't skip it.
- 7
Season with salt and black pepper to taste. Adjust spice levels if needed.
Tip: Taste as you go to achieve your preferred seasoning balance.
- 8
Ladle the gumbo into bowls and garnish generously with fresh chopped coriander before serving.
Tip: Serve alongside steamed rice for a traditional gumbo presentation.
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