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Curried Carrots

Quick and flavorful sautéed carrots side dish. Coconut oil isn't particularly healthy, but it serves as a flavor component in this recipe. Of course, you could use another oil, though the flavor won't be quite the same.

What you need

  1. 1 pound carrots, cut into about 1/3 inch to 1/2 inch rounds
  2. 1 Tablespoon coconut oil
  3. 1 Tablespoon olive oil
  4. 1 Tablespoon (or to taste) Thai red curry paste
  5. 1/2 cup water
  6. Salt
  7. Black pepper
  8. (Optional) Cilantro leaves, lime wedges

How to make it

  1. Disolve curry paste in water and set aside
  2. Add oils to a non-stick skillet and heat over medium heat
  3. When hot, add carrots and 1/2 tsp kosher or sea salt
  4. Sauté until carrots begin to brown
  5. Add curry water and black pepper, cover and cook until carrots are just tender
  6. Remove cover and continue cooking until water has evaporated

You can sprinkle the finished dish with a little cilantro and serve some lime wedges alongside.

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