Curry carrots is a very simple dish, but is one of the absolute best carrot recipes you could ever ask for. Tropical flavors like coconut oil, and curry, pair with the sweetness of sautéed, caramelized carrots in the most perfect way.
Having trouble getting children to eat carrots? Try this one. They wont be able to stop eating them.
This method of cooking curry carrots came to me one day when I wanted a way to cook carrots faster! Even though roasted carrots are very delicious, they take a long time to prepare, and normally require the use of an oven.
By peeling them very thin, it allows the carrot to have more surface area, which enables them to cook very quickly. The peeled and caramelized carrots have the most remarkable texture. One like you may not have known carrot to have.
You could use this recipe if you want to make a quick, and healthy lunch or side dish. I also use curry carrots as a main dish and serve them with rice, and fried lambs quarter greens.
How To Make Curry Carrots
Begin by washing your carrots.
All you will need for prep for this recipe is a standard vegetable peeler.
Peel the skin off of your carrots and remove the carrot greens.
I do all of this with a vegetable peeler.
If you trust where your carrots are grown, or you grow your own, you can leave the skin on.
Start on one side of a carrot, use your vegetable peeler to begin peeling long, thin, strips of carrot.
It helps to start at the large end of the carrot. Peel down the large end until it is more level with the rest of the carrot.
Keep working the carrot closer and closer to the narrow portion of the carrot, making long, even strips. This will make more sense when you start doing it.
It will look just like this. Peel the entire carrot with the vegetable peeler.
You will end up with a small strip of leftover carrot on your cutting board. Feel free add this to your shreds, or you can use it as a chefs treat.
Carrot shreds should be very thin and wide. Notice the outline of my fingers can be seen through the center of the carrot.
Shred all of your carrots this way, until all of them are in thin strips.
They are like wide vegetable fettuccine noodles.
Begin heating up your skillet. I always start with a very hot temperature, then turn down if I need to. Since the carrots sweat a lot of water, they cool down the pan considerably fast.
Add your coconut oil to the skillet. I add quite a healthy scoop of coconut oil to start with, the carrots will absorb a lot of oil.
You could really use any oil here, and the carrots will still taste great! But, the coconut oil is my favorite for this recipe, and it is so for good reason.
Add your carrots to the skillet. Don’t be afraid to really fill it up, the carrots will shrink!
As seen here, your carrots will sweat water and shrink. Give the carrots time to sweat their water out.
Wait until all of the water from the carrots has evaporated out of your pan. Add oil if you need to. I don’t like my carrots to get dry on the pan, as they are more likely to burn and to stick.
Notice the brown bits of caramelized carrot. This is the most decadent thing!
Each time you stir your carrots, let them sit on the hot pan for a good amount of time so that they get nice and brown of some of the edges. Then flip the carrots and repeat, until your carrots are cooked, and about 20% caramelized.
Now add your seasoning! The curry powder is really what makes this dish explode with flavor, and really puts it over the top. You can add and subtract the quantity of curry powder to whatever suits your taste buds.
I absolutely love the flavor of curry, and so I make sure and add enough to give my carrots a little spice, and a lot of flavor.
Mix your seasonings into the carrots, until homogenous, and the carrots are coated evenly with seasoning.
Turn off the heat, and add your knob of butter. If I am frying or sautéing anything, I very much like butter in it.
Butter is in its most delicious and desirable state, when very freshly melted. For this season, I always remove a pan from heat before I add butter.
If you continue to cook your carrots, you run the risk of burning milk solids in the butter, which can give an undesirable taste to butter.
Mix your carrots to coat evenly with butter.
The last step is the most important one. Make sure you Enjoy!!!
- 6 medium carrots
- 1/4 c coconut oil
- 2 tbsp curry powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp butter
- Wash, Peel your carrots into a bunch of long strips.
- Heat up your skillet, add coconut oil.
- Add your carrots and cook them down some.
- Add salt, pepper, and curry powder. Finish caramelizing carrots.
- Remove from heat, add knob of butter.
This carrot recipe is great for picky eaters and for children! Nobody will be able to keep their hands off of it.