Carrot Curry Recipes

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CARROT CURRY



Carrot Curry image

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! When I make this I will probably add cinnamon. I don't like shredded coconut but think for those of you that do that toasted shredded coconut would be great on this.

Provided by Engrossed

Categories     Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

4 -5 cups fresh carrots, peeled and sliced on a slant-not too thin
1 cup orange juice, freshly squeezed
water, to cover
1 teaspoon salt
2 -4 tablespoons ghee or 2 -4 tablespoons olive oil
4 -5 cardamom pods, seeds only
1 1/2 teaspoons turmeric
1 1/2 teaspoons mustard seeds
4 whole cloves
1 tablespoon cumin seed
1/4 teaspoon cayenne pepper
1/2-1 teaspoon curry powder (optional)
3 tablespoons raisins
1 ripe banana, sliced very thin
1 1/2 tablespoons cornstarch (optional)

Steps:

  • Place carrots, orange juice, and salt in a medium pot with enough water to cover the carrots. Bring to a boil and turn down heat, simmer for 5 minutes.
  • In the meantime, in a large skillet, heat the butter and stir in all of the spices, stir until fragrant.
  • Stir in carrots and their liquid, raisins, and banana. Simmer slowly over low heat for about 30 minutes.
  • If the liquid seems too thin, take some out and whisk the cornstarch into it, then slowly stir it into the curry, heat a few minutes more until thick and it is ready to serve.

Nutrition Facts : Calories 129.6, Fat 4.7, SaturatedFat 2.5, Cholesterol 10.2, Sodium 476.8, Carbohydrate 22, Fiber 3.5, Sugar 12.8, Protein 1.9

CARROT CURRY



carrot curry image

Make and share this carrot curry recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons peanut oil
5 tablespoons chopped shallots
1 hot green chili pepper, seeded and chopped
1 lb carrot, cut into 1/4 " rounds
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground fennel
1 pinch cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon salt
3/4 cup coconut milk, well mixed
10 curry leaves (optional)

Steps:

  • in a medium saucepan heat oil over medium heat.
  • add shallots and chile, cook stirring for 2 minutes.
  • add carrots, spices and curry leaves and cook another 3-4 minutes.
  • add coconut milk and bring to a simmer.
  • cover, reduce heat to low, and cook 20-25 minutes until carrots are tender.

EASY CARROT CURRY



Easy Carrot Curry image

If you want a super simple, quick, fuss-free, and incredibly tasty, yet mild curry, that is made with only 10 ingredients, this Easy Carrot Curry is for you! Serve it with rice or roti for a tasty vegan meal your family is sure to enjoy.

Provided by Shashi

Categories     Easier Sri Lankan Recipes

Time 30m

Number Of Ingredients 12

2 tbsp olive oil
1 yellow onion
3 large garlic cloves (or 6 small garlic cloves)
1 1/2 inch piece of fresh ginger (about 3 tsp grated fresh ginger)
2 tsp coriander
1 tsp turmeric
1 tsp smoked paprika
3/4 cup coconut milk (I used the full fat Chaokoh brand one)
1/2 cup water
2 tbsp chopped cilantro
4 carrots
salt and pepper to taste

Steps:

  • Peel the onion, ginger and garlic and chop them up as finely as possible.
  • Add oil to a large frying pan and set on stove on medium heat.
  • Add finely chopped onion and let saute about 5 minutes, stirring so it doesn't burn.
  • Peel carrots and slice them well. Also, clean the cilantro and chop it up so you have 2 tbsp of it. Set the carrots and cilantro aside.
  • When onion has been sauteing for 5 minutes, add in the ginger and garlic and stir well. Let the onion, garlic and ginger saute another 5 minutes.
  • Then add in the carrots and stir well. Also, add in the coriander, turmeric, smoked paprika, coconut milk, water, and cilantro and stir well. Then cover and reduce the heat a bit and let simmer for 8 minutes - the carrots should be tender at this point.
  • Remove pan from heat and season with salt and pepper. Garnish with more cilantro and enjoy.

Nutrition Facts : Calories 122 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 73 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

CARROT CURRY



Carrot Curry image

Delicious and easy Indian style carrot curry made with pantry staples. Serve it with rice or roti.

Provided by Swasthi

Categories     Main

Time 20m

Number Of Ingredients 20

2 cups carrots ((chopped) (2 medium, about 325 grams))
¾ cup green peas ((or ¼ cup soaked moong dal))
2 tablespoons oil
½ teaspoon cumin seeds
½ teaspoon mustard seeds
1 sprig curry leaves ((optional))
¾ teaspoon ginger ((chopped finely))
¾ teaspoon garlic ((chopped finely, 2 medium cloves))
1 green chilies (chopped or slit (optional) )
¾ teaspoon salt ((adjust to taste))
1 large onion ((1¼ cup fine chopped))
3 medium tomatoes ((¾ cup fine chopped or pureed))
⅛ teaspoon turmeric
1¼ teaspoon Kashmiri red chilli powder ((adjust to taste))
1 teaspoon garam masala ((or curry powder as needed))
1¼ teaspoon coriander powder
½ teaspoon cumin powder ((optional))
1 teaspoon Kasuri methi ((dried fenugreek leaves))
¾ to 1 cup water ((I used 1 cup))
¾ cup coconut milk ((read notes))

Steps:

  • Heat oil in a pot. Add mustard seeds and cumin seeds.
  • When they splutter add curry leaves and onions. Saute them until the onions turn golden in color and lose the raw flavor.
  • Add ginger, garlic and green chilies. Saute for a minute until aromatic.
  • Next stir in the tomatoes and cook until they breakdown and soften.
  • Then stir in the spice powders - red chili powder, turmeric, garam masala, coriander powder and salt. Saute for 2 to 3 mins until it turns aromatic.
  • Add carrots and peas. Saute for 2 mins.
  • Pour water just enough to partially cover the carrots. I used 1 cup water. Mix and cook covered on a lot heat until carrots turn tender.
  • Then add kasuri methi (optional) and coconut milk. Mix and cook covered on a low heat for 2 mins.
  • Taste test and add more salt if needed. Serve carrot curry with rice or roti.

Nutrition Facts : Calories 306 kcal, Carbohydrate 25 g, Protein 6 g, Fat 22 g, SaturatedFat 12 g, Sodium 723 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving

EASY SRI LANKAN CARROT CURRY



Easy Sri Lankan Carrot Curry image

A comforting and easy Carrot Curry, made in less than 30 minutes! A creamy, flavorful, coconut based Sri Lankan curry, that is simple to make, and will be loved by your whole family! Vegan and gluten free.EASY - This recipe is super easy! Can be made by cooking everything in the same pot. Since there's no heat, it's a great kid-friendly curry too.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.

Provided by Dini @ The Flavor Bender

Categories     Curry     Main Course     Side Dish

Time 25m

Number Of Ingredients 12

3 medium carrots
½ medium onion (sliced, or any way you prefer)
1 garlic clove (minced (optional))
1 jalapeno (or 2 long green chilis, sliced lengthwise (seeds removed, if you like it non-spicy))
¼ tsp salt
1 tsp ground turmeric
1 tsp coriander powder
2 cardamom pods (optional)
8 curry leaves (fresh or dry)
¼ cup water
¾ cup coconut milk
More salt to taste

Steps:

  • Cut the carrots into roughly ½ inch pieces. You could peel the carrots before slicing, if you like.
  • Place the carrots, sliced onions, garlic, green chili, salt, turmeric, coriander, cardamom pods (if using), and curry leaves in a saucepan.
  • Add the water and coconut milk, and stir to combine.
  • Heat the curry over medium heat, with the lid on, until the curry starts to simmer. Adjust the heat (lower the heat if needed) to maintain a low simmer.
  • Cook the curry until the carrots have softened (about 10 - 15 minutes, depending on the size of the carrot pieces).
  • Add more coconut milk if you want more gravy, and let it come to a simmer.
  • Taste and season with salt to taste. Serve while warm, with rice or roti.
  • Alternatively, you can add only the water and cook the carrots in the water first (lid closed, over medium heat).
  • When the carrots are almost cooked through, stir in the coconut milk, and heat until the coconut milk is simmering.
  • Taste and season with salt to taste. Serve while warm, with rice or roti.

Nutrition Facts : Calories 113 kcal, Carbohydrate 8 g, Protein 2 g, Fat 9 g, SaturatedFat 8 g, Sodium 178 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

CURRIED CARROT SOUP



Curried Carrot Soup image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield Up to 6 (1 1/2 cup) servings

Number Of Ingredients 11

1 tablespoon extra virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 medium onion, chopped
1 1/2 pounds packaged baby carrots, from produce section
6 cups chicken stock, available on soup aisle
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
1/4 to 1/2 teaspoon ground cayenne pepper
Coarse salt
1 cup sour cream
Plastic condiment bottle or medium plastic food storage bag
6 blades fresh chives, cut into 1-inch pieces

Steps:

  • Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!

CARROT CURRY



Carrot Curry image

This curry is redolent with big spices like star anise and garam masala-you'll be thrilled by how well they play against the sweet meatiness of the carrots.

Provided by José Andrés

Categories     HarperCollins     Curry     Carrot     Anise     Cardamom     Tomato     Lime Juice     Saffron     Coconut     Soy Free     Dairy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Vegetarian     Vegan     Dinner

Yield 4 servings

Number Of Ingredients 14

10 star anise pods
8 cardamom pods
2 cinnamon sticks
1 1/2 tablespoons garam masala
2 pounds plum tomatoes, halved lengthwise
2 tablespoons canola oil
6 shallots, minced (about 3/4 cup)
4 cups pure carrot juice
1/4 cup fresh lime juice
Pinch of saffron threads
1 1/3 cups unsweetened coconut milk
Kosher salt
8 large carrots, peeled and cut into 2- to 3-inch chunks
Garnish: Coconut milk, cilantro leaves, fresh lime juice and zest, rice

Steps:

  • For the curry sauce:
  • Put the star anise, cardamom, cinnamon sticks, and garam masala in a small dry skillet and toast over medium heat, stirring, just until fragrant, about 30 seconds; be careful not to burn the spices. Scrape onto a plate and set aside.
  • Grate the cut sides of the tomatoes on the large holes of a flat or box grater set over (or in) a bowl; discard the skins. Heat the oil in a medium saucepan over medium heat. Add the shallots and cook until golden brown, about 3 minutes. Stir in the tomato puree and the toasted spices, then add the carrot juice and lime juice, bring to a simmer, and cook gently again until the sauce can easily coat the back of a spoon, about 30 minutes.
  • Add the saffron and cook for 1 minute, then stir in the coconut milk and cook for another few minutes to let the flavors get friendly. Remove from the heat and pick out and discard the whole spices. With an immersion blender, blend the sauce until smooth (or use a regular blender), then pour it into a smaller saucepan. Season with salt.
  • To finish the dish:
  • Add the carrots to the curry sauce and bring to a simmer. Cover and cook over medium heat, stirring occasionally, until the carrots are tender, about 35 minutes.
  • Spoon the curry into bowls and drizzle each serving with a bit of coconut milk. Garnish each bowl with cilantro leaves, lime zest, and lime juice. Serve with rice.

CREAMY CARROT WITH CURRY SOUP



Creamy Carrot With Curry Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
1 ½ pounds peeled carrots, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
2 tablespoons curry powder
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: chopped roasted pistachios

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 157.7 calories, Carbohydrate 13.5 g, Cholesterol 34.5 mg, Fat 10.9 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 4.8 g, Sodium 100.7 mg, Sugar 5.1 g

CURRIED CARROT SOUP



Curried Carrot Soup image

Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.

Provided by Doug Matthews

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 6

2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon curry powder
2 pounds carrots, chopped
4 cups vegetable broth
2 cups water, or as needed

Steps:

  • Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
  • Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.2 g, Fat 5.4 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 414.7 mg, Sugar 10 g

CURRIED CARROT SOUP



Curried Carrot Soup image

Curry, ginger and garlic are the savory seasonings in Thom Armentrout's soup. "I serve it piping hot," he notes from Fredericksburg, Virginia.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1 medium onion, finely chopped
3 garlic cloves, minced
2 tablespoons butter
2 teaspoons curry powder
1 teaspoon ground ginger
2 pounds carrots, thinly sliced
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream
1 cup water
1/2 teaspoon dill weed
Pepper to taste

Steps:

  • In a large saucepan, saute onion and garlic in butter. Stir in curry and ginger. Add carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly. , Transfer to a blender; cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil).

Nutrition Facts : Calories 109 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 371mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CURRIED CARROT AND COCONUT SOUP



Curried Carrot and Coconut Soup image

There's a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I'd had cilantro, but hey, it worked.

Provided by Mark Bittman

Categories     dinner, lunch, quick, weeknight

Time 30m

Yield 2 servings

Number Of Ingredients 13

3 tablespoons butter
1/2 medium onion, roughly chopped
3/4 pound carrots, peeled and cut into 1/2-inch coins
1 teaspoon peeled, grated fresh ginger
1/2 teaspoon ground cumin, to taste
1/2 teaspoon ground tumeric, to taste
1/2 teaspoon ground coriander, to taste
Pinch of cayenne pepper
2 cups chicken or vegetable stock
1 cup unsweetened coconut milk
Juice from ½ lime
Salt and freshly ground pepper
Cilantro, if you have it

Steps:

  • Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
  • Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
  • If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 45 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 33 grams, Sodium 1394 milligrams, Sugar 13 grams, TransFat 1 gram

CARROTS WITH CURRY AND CILANTRO



Carrots with Curry and Cilantro image

Provided by Mikal Altomare

Categories     Vegetable     Side     Sauté     Quick & Easy     Curry     Carrot     Fall     Winter     Cilantro     Simmer     Bon Appétit     New Mexico     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

3 tablespoons butter
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
3/4 teaspoon curry powder
1/4 cup canned low-salt chicken broth
2 tablespoons apricot preserves
1 pound medium carrots, peeled, cut diagonally into 1/4-inch-thick slices (about 3 cups)
3 tablespoons chopped fresh cilantro

Steps:

  • Melt butter in heavy large skillet over medium heat. Add ginger, garlic and curry; sauté 30 seconds. Stir in broth and preserves. Add carrots; cover and simmer until carrots are crisp-tender and coated with sauce, about 6 minutes. Season with salt and pepper. Mix in cilantro.

CURRIED CARROT SOUP



Curried Carrot Soup image

This sweet and spicy curried soup has a wonderfully rich flavor even though it's made without a drop of cream. Serve it hot or chilled.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 8

2 tablespoons butter
1 cup chopped onion
1 teaspoon curry powder
Coarse salt and ground pepper
2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
2 pounds carrots, peeled and cut into 1-inch chunks
1 to 2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)

Steps:

  • Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
  • (At this point, if your carrots don't taste sweet enough, add a teaspoon of sugar). Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
  • In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.

Nutrition Facts : Calories 185 g, Fat 6 g, Fiber 7 g, Protein 6 g

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2021-04-19 Instructions. Peel and cut the carrots into 3cm lengths. Cut the onion into a 3-4mm dice. Grate the ginger and mash the garlic. Heat a pan over a medium high heat and when hot …
From krumpli.co.uk


CARROT, LENTIL AND CELERY CURRY - CAROLINE'S PLANT BASED DIET
Put the chopped onions, garlic and carrots into a pot with 2 cm of water. Gently sauté over a medium heat for 5-7 minutes. Add more water if it dries out. Add the lentils, chopped …
From carolinesplantbaseddiet.com


RED LENTIL & CARROT CURRY RECIPE - A HEALTHY SLICE OF LIFE
2021-09-01 Instructions. In a large pan, heat oil over medium heat. Add onion and carrots. Sauté 4 minutes until onions are beginning to soften. Add garlic, ginger, curry powder, and …
From ahealthysliceoflife.com


CREAMY ROASTED CARROT SOUP - COOKIE AND KATE
2020-01-26 Recipe adapted from my creamy roasted cauliflower soup and roasted carrots recipe. Carrot ginger soup variation: Add freshly grated ginger with the garlic and ground …
From cookieandkate.com


CARROT CURRY RECIPE, HOW TO MAKE CARROT CURRY - COOK, CLICK N DEVOUR
2018-03-21 1.Heat 2 teaspoons oil in a kadai and temper with mustard,urad dal,dried red chilies, asafoetida,curry leaves. 2.Add the cubed carrots and saute for 3-5 minutes to coat the oil. …
From cookclickndevour.com


CARROT CURRY SOUP - THE PIONEER WOMAN
2016-10-05 Add carrots, potato, stock, coconut milk, bay leaf, curry and cumin and then put a lid on the pot and reduce heat to low. Simmer soup for 40 minutes. Transfer soup in batches to …
From thepioneerwoman.com


CURRY ROASTED CARROTS FOR AN EASY AND IMPRESSIVE SIDE DISH!
2020-02-21 Instructions. Preheat your oven to 375 degrees f. and line a baking sheet with parchment paper. Peel and trim the ends of carrots, wash thoroughly to remove any dirt. If …
From cleanfoodcrush.com


21 BEST CARROT RECIPES - WHAT TO MAKE WITH CARROTS
2022-03-08 Buttered Side Up/The Pioneer Woman. 2 of 21. Honey-Glazed Carrots and Parsnips. A touch of honey and salted butter gives these root veggies the sweet and salty …
From thepioneerwoman.com


CARROT CURRY RECIPE: HOW TO MAKE CARROT CURRY RECIPE
2021-09-23 Total Time 30m. Prep Time 10 m. Calories 224. Bookmark Add To Collection. Carrot Curry is a delicious South-Indian recipe that is prepared with carrots, onions, …
From recipes.timesofindia.com


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