Roasted Carrot Curry Recipes

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ROASTED CARROT CURRY



Roasted Carrot Curry image

This easy Carrot Curry recipe combines carrots, lentils, coconut milk and warming curry spices to make an Indian dish that can be served over rice, with naan or plain by itself. Vegan and gluten-free.

Provided by Kate Hackworthy | Veggie Desserts

Categories     Dinner     Main

Time 30m

Number Of Ingredients 16

4 carrots (450g/1lb)
1 onion
2 teaspoons garam masala
3 tablespoons oil (divided)
1 teaspoon mustard seeds (optional)
1 can 15 oz/400ml can of coconut milk
3/4 cup (150g) red lentils (rinsed and drained)
1 ¼ cups (300ml) water
2 tablespoons tomato paste
2 tablespoons curry powder (mild or medium)
½ teaspoon dried chilli flakes (to make it mild, increase for a spicier curry)
Salt and pepper
Juice of ½ a lemon
Cilantro (coriander chopped)
Black onion seeds
Dried chilli flakes

Steps:

  • Preheat the oven to 400F/200C.
  • Peel the carrots and chop into angled pieces, about 5cm thick. Peel the onion and cut into 4 wedges. Add them to a bowl with 2 tablespoons of the oil and the garam masala and toss to coat.
  • Spread out on a baking tray and roast for 25 minutes or until cooked and the edges begin to turn golden.
  • Meanwhile, prepare the remaining ingredients as you'll need to work quickly once the mustard seeds are cooked (or they'll scorch).
  • Heat the remaining 1 tablespoon of oil in a pan. Add the mustard seeds and fry for a minute or until the seeds start to pop.
  • Add the coconut milk, water, lentils, tomato paste, curry powder and chilli flakes and stir well. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the lentils are cooked.
  • Season with salt and pepper and stir in the lemon juice.
  • Save a few carrot pieces to serve, and stir the rest into the curry, along with the onion wedges.
  • Serve the curry topped with the remaining carrots and sprinkled with cilantro/coriander, onion seeds and chilli flakes (if desired). Enjoy with rice, naan or or it's own.

Nutrition Facts : Calories 461 kcal, Carbohydrate 35 g, Protein 13 g, Fat 32 g, SaturatedFat 19 g, Sodium 127 mg, Fiber 14 g, Sugar 6 g, ServingSize 1 serving

CURRIED ROASTED CARROTS



Curried Roasted Carrots image

Sweet and spicy, these curried roasted carrots taste like vegetable candy.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Time 40m

Yield Serves 4-6

Number Of Ingredients 5

2 pounds medium carrots, peeled and sliced into thirds on the diagonal
3 tablespoons extra virgin olive oil
1 tablespoon curry powder
½ teaspoon kosher salt
1 tablespoon honey, or to taste

Steps:

  • Set oven rack in middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
  • Toss carrots with olive oil, curry powder and salt directly on baking sheet until evenly coated. Roast, stirring with a rubber spatula a few times to prevent sticking and burning, until tender, 25-30 minutes. Toss roasted carrots with honey directly on baking sheet. Taste and add more salt, pepper or honey if desired.

Nutrition Facts : Calories 136, Fat 7g, Carbohydrate 33g, Protein 4g, SaturatedFat 1g, Sugar 10g, Fiber 5g, Sodium 299mg, Cholesterol 0mg

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