by hardlikearmour
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hardlikearmour's Notes:
Expand2 tablespoons virgin coconut oil Ask a question about this ingredient
2 to 2 & 1/4 pounds large carrots Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1 teaspoon sweet curry powder Ask a question about this ingredient
1/2 teaspoon sugar Ask a question about this ingredient
1/2 teaspoon garam masala Ask a question about this ingredient
1/4 teaspoon ground cumin Ask a question about this ingredient
1/4 teaspoon ground ginger Ask a question about this ingredient
2 to 3 tablespoons chopped cilantro (or flat leaf parsley if you don't like cilantro) Ask a question about this ingredient
Preheat oven to 350º F with rack in center. Cover rimmed baking sheet with foil, and spray with a light layer of neutral flavored cooking spray. Place coconut oil in ramekin or other oven safe vessel, and allow to melt in the oven while prepping carrots.
Ask a question about this stepPeel carrots, then cut into approximately 1-inch chunks. (I leave the thin bottom parts whole, and cut the fatter parts in half before I chunk them.) Transfer to a largish bowl. Add salt, curry, sugar, garam masala, cumin and ginger plus the melted coconut oil and toss to coat. As the coconut oil cools it will start to clump so do this fairly quickly. Pour the carrots onto the prepared baking sheet.
Ask a question about this stepBake for about 30 minutes, until the carrots can be easily pierced with a fork but retain some bite. Stir once after 15 minutes. Transfer to serving dish and sprinkle with cilantro or parsley. Serve warm or at room temperature.
Ask a question about this stepYay! Susan g turned it into a soup with coconut milk, which sounded delicious and pretty healthy.
I've not tried it, but say give it a go! You may need to add more seasoning.
I'm happy with the experiment: I made 1 pound of carrots with the full amount of seasonings, roasted; cooked red lentils in water, added coconut milk, spinach and the pulsed cooked carrots. Had it with a little yogurt on top, and we both ate 2 bowls. Thanks for the inspiration!
Thanks for reporting back. The soup sounds delicious, glad I could inspire you in any way!
you shd have submitted this to the carrot contest, would have been a surefire winner!
i did :)!
Love it!!! ;o) P.S.
Thanks, AJ. I thought I was done thinking of carrot recipes, but this one burst out of thin air!
Selmelier works at Meadow, a shop that specializes in salt.
This sounds lovely! My kids love coconut milk and always have it in their refrigerator. I can make this for them!