Best 3 Baby Carrots With Curry Sauce Recipes
Indulge in a culinary journey with our tantalizing baby carrots with curry sauce, a symphony of flavors that will delight your taste buds. These tender, sweet carrots are bathed in a luscious, aromatic curry sauce, creating a harmonious balance of flavors. Our curated collection of recipes offers a diverse range of options, catering to various dietary preferences and culinary skills. From a classic Indian-style curry to a creamy coconut curry and a tangy tamarind curry, each recipe promises a unique taste experience. Whether you're a seasoned chef or just starting your kitchen adventures, our easy-to-follow instructions will guide you in creating this delectable dish. So, gather your ingredients, ignite your culinary passion, and let's embark on a flavorful expedition with our baby carrots with curry sauce.
Check out the recipes below so you can choose the best recipe for yourself!
CURRIED ROASTED CARROTS
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
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
BBQ BABY CARROTS WITH DILL-YOGURT SAUCE
These baby carrots are all grown up with a barbecue rub, the perfect char, and a cooling homemade sauce. We're going to treat the carrots as you would a barbecued brisket by coating them in a homemade rub and quickly charring them on the grill. You won't look at baby carrots the same again.
Provided by Paul Kahan
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- FOR THE BARBECUE RUB: Combine all dry ingredients in a large bowl, mixing well. Place the baby carrots in a large bowl and coat with olive oil. Shake the bowl gently to ensure the oil covers all of the carrots. Add three tablespoons of the barbecue rub and shake to incorporate. Set aside for use. Note: You can store the remaining rub in an airtight container for future use.
- FOR THE DILL-YOGURT SAUCE: In a medium bowl, combine the yogurt, dill, lemon juice and buttermilk. Whisk well. Season with salt and pepper. Reserve for use.
- Light the charcoal using a chimney starter. Place real wood charcoal into the chimney. Place several sheets of loosely crumpled newspaper under the bottom of the chimney. Ensure the charcoal is red hot, should take approximately 20-25 minutes.
- Spoon the carrots onto a grill screen over direct heat. Note: If you reserved the carrots in the fridge and they have released moisture, add another teaspoon of barbecue rub to the carrots before grilling. Cover grill for 5 minutes. Remove cover and check for doneness. They should be tender (when squeezed they should forgive). If not, cover and cook for another 3-5 minutes. It will take about 8-10 minutes total.
- TO MAKE HOMEMADE TOASTED PECANS: Spread pecans on a sheet tray and place in a 350 degree oven for 8-10 minutes. Coarsely chop. Arrange finished carrots in a serving bowl. Garnish with pecans and dill yogurt sauce.
CURRIED CARROTS
This is a modification of a recipe from the old Silver Palate cookbook. It is very easy to make and delicious! This is tasty & pretty enough for holiday meals & company dinners.
Provided by MA HIKER
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the carrots in a heavy large saucepan and add cold water to cover.
- Cook over medium high heat just until tender, about 15 minutes.
- Drain and return to pan.
- Mix the butter, curry powder, salt and pepper and add to the carrots.
- Heat over very low heat, tossing to coat the carrots with the butter mixture.
- Add the lemon juice and brown sugar.
- Heat, tossing occasionally, until the carrots are glazed.
- Sprinkle with chopped pecans.
- Serve immediately.
Nutrition Facts : Calories 280.8, Fat 25, SaturatedFat 8.5, Cholesterol 30.5, Sodium 240.7, Carbohydrate 15.4, Fiber 3.9, Sugar 9.1, Protein 2.6
Tips:
- For a spicier dish, use a hotter curry powder. - Add some chopped fresh cilantro or parsley for a pop of color and flavor. - Serve the baby carrots over rice or quinoa for a complete meal. - If you don't have any curry powder, you can substitute a mixture of ground cumin, coriander, and turmeric. - If you don't have any fresh ginger, you can use 1/2 teaspoon of ground ginger. - If you don't have any fresh garlic, you can use 1/2 teaspoon of garlic powder. - If you don't have any honey, you can substitute another sweetener, such as maple syrup or agave nectar. - If you don't have any lemon juice, you can substitute another acidic ingredient, such as white wine vinegar or rice vinegar.
Conclusion:
Baby carrots with curry sauce is a quick and easy dish that is perfect for a weeknight meal. It is also a healthy and delicious way to get your daily dose of vegetables. The curry sauce is creamy and flavorful, and it pairs perfectly with the sweet and crunchy baby carrots. This dish is sure to be a hit with the whole family.
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