Best 4 Crock Pot Curried Carrots Recipes
Indulge in a culinary delight with our curated collection of crock-pot curried carrot recipes, a symphony of flavors that will tantalize your taste buds. Embark on a culinary journey as we present a diverse range of recipes, each offering a unique take on this classic dish. From the comforting simplicity of our classic curried carrots to the vibrant burst of flavors in our spicy coconut curried carrots, our recipes cater to every palate. Whether you prefer a creamy, rich sauce or a light and tangy broth, our selection has something for every carrot enthusiast. Explore the depths of Indian cuisine with our authentic Indian-style curried carrots, or add a touch of Thai flair with our aromatic Thai curried carrots. Each recipe is meticulously crafted to deliver a harmonious balance of spices, ensuring a flavorful and unforgettable experience. Join us on this culinary adventure and discover the delectable possibilities of crock-pot curried carrots.
Here are our top 4 tried and tested recipes!
SLOW-COOKED VEGETABLE CURRY
I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. -Susan Smith, Mead, Washington
Provided by Taste of Home
Categories Dinner
Time 5h35m
Yield 6 servings
Number Of Ingredients 22
Steps:
- In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.
Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 696mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 12g fiber), Protein 9g protein.
CURRIED CARROT AND COCONUT SOUP
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
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
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
CROCK POT CURRIED CARROTS
Make and share this Crock Pot Curried Carrots recipe from Food.com.
Provided by Doreen Randal
Categories Vegetable
Time 2h20m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Arrange carrots in the crock pot and sprinkle with the curry powder, brown sugar, salt and pepper.
- Pour the melted butter over the carrots and toss thoroughly to mix all ingredients.
- Cover with lid and cook on HIGH 1 1/2 - 2 hours.
- Cheers, Doreen Doreen Randal, Wanganui, New Zealand.
Tips:
- To save time, use pre-peeled and chopped carrots.
- For a sweeter curry, add a tablespoon of honey or maple syrup.
- If you like a little heat, add a teaspoon of cayenne pepper or red pepper flakes.
- Serve over rice or quinoa for a complete meal.
- Garnish with chopped cilantro or parsley for a pop of color.
Conclusion:
Crock-Pot Curried Carrots are a simple and delicious side dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a potluck. The carrots are tender and flavorful, and the curry sauce is creamy and rich. This dish is sure to be a hit with everyone who tries it.
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