Best 2 Cast Iron Carrots With Curry Recipes

Embark on a culinary adventure with our tantalizing cast iron carrot recipes, a delightful blend of flavors that will elevate your cooking experience. Discover a symphony of sweet, earthy carrots harmoniously combined with exotic spices, creating a symphony of flavors that will tantalize your taste buds. From the classic Cast Iron Carrots with Curry, a dish that effortlessly fuses the warmth of curry with the natural sweetness of carrots, to the piquant Cast Iron Carrots with Harissa, where the vibrant flavors of North African spices dance on your palate.

Indulge in the comforting goodness of Cast Iron Carrots with Brown Sugar, a delightful harmony of sweet and savory notes, or explore the aromatic depths of Cast Iron Carrots with Cumin and Coriander, where the earthy essence of these spices elevates the carrots to a new level of deliciousness. Each recipe is a culinary masterpiece, carefully crafted to showcase the versatility and charm of this humble root vegetable. So, gather your ingredients, heat your cast iron skillet, and prepare to embark on a culinary journey that will leave you craving more.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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

Tips:

Choose the right carrots: Look for young, tender carrots with smooth skin and no blemishes. Choose a variety that is sweet and flavorful, such as Rainbow Carrots or Nantes Carrots.
Prepare the carrots properly: Peel the carrots and cut them into uniform pieces. This will help them cook evenly.
Use a cast iron skillet: Cast iron skillets are great for cooking carrots because they distribute heat evenly and retain it well. This helps to caramelize the carrots and give them a delicious flavor.
Don't overcrowd the skillet: When cooking the carrots, make sure not to overcrowd the skillet. This will prevent them from cooking evenly.
Cook the carrots until they are tender: The carrots should be cooked until they are tender but still have a slight bite to them. Overcooking will make them mushy.
Season the carrots to taste: Once the carrots are cooked, season them to taste with salt, pepper, and other desired spices.

Conclusion:

Cast iron carrots with curry is a delicious and easy side dish that can be enjoyed by people of all ages. The carrots are caramelized and tender, with a slightly spicy flavor from the curry powder. This dish is perfect for a weeknight meal or a special occasion. Serve it with your favorite protein and rice or naan bread.