Curried Carrots Recipes

Steps:

• Heat a large heavy skillet over medium-high heat and add the coconut oil. When hot, add the carrots in an even layer to maximize contact with the pan. Sprinkle with the salt and pepper, and fry the carrots, turning every 3 or 4 minutes, until are they are dark caramelized brown in spots, about 8 to 10 minutes. Add the curry powder and mix to combine. Scatter the cilantro over the top and serve.

Steps:

• Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!

Steps:

• Preheat the oven to 425 degrees F.
• Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
• Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
• Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.

Steps:

• Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
• Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

Steps:

• In a large, heavy pot over medium heat, warm 2 tablespoons olive oil. Add the shallots and sauté until translucent, about 2 minutes. Add the carrots, curry powder, and broth; increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover, and cook until the carrots are tender, about 20 minutes.
• Remove soup from heat; add the orange juice. Let cool slightly, 10 minutes. Place an immersion blender into the soup and begin pulsing to break up the carrot chunks. Once the soup has broken down a bit, purée until smooth. (If using a regular blender, ladle the soup into the blender and purée in batches.) Season to taste with salt and pepper.
• Ladle hot soup into bowls. Drizzle with additional olive oil, add a sprinkle of cilantro leaves, and serve immediately.

Steps:

• Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
• (At this point, if your carrots don't taste sweet enough, add a teaspoon of sugar). Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
• In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.

Steps:

• in a medium saucepan heat oil over medium heat.
• add shallots and chile, cook stirring for 2 minutes.
• add carrots, spices and curry leaves and cook another 3-4 minutes.
• add coconut milk and bring to a simmer.
• cover, reduce heat to low, and cook 20-25 minutes until carrots are tender.

Steps:

• In a large saucepan of boiling water boil the carrots for 3 minutes, or until they are crisp-tender, and drain them well. In a heavy skillet melt the butter over moderate heat, stir in the curry powder, and cook the mixture until it foams. Add the carrots, cook the mixture, stirring, for 1 minute, or until the carrots are tender, and stir in the lemon juice and salt and pepper to taste.

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.

Steps:

• Preheat oven to 350°. In a large saucepan, bring 2 in. of water to a boil. Add carrots; return to a boil. Reduce heat; simmer 4 minutes. Add onions; return to a boil. Reduce heat; simmer until carrots are tender, 4-5 minutes. Drain vegetables; return to pan., Whisk together mayonnaise, cream, curry powder, salt and pepper. Pour over vegetables; toss to coat. Transfer to a greased 11x7-in. or 8-in. square baking dish. Combine crushed crackers and peanuts; sprinkle over carrots. Drizzle melted butter over top. Bake, uncovered, until bubbly, 20-25 minutes.

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Steps:

• In a nonstick skillet, saute onion in oil. Add the carrots, water, salt, pepper and curry. Bring to a boil. Reduce heat; cover and simmer for 6 minutes or until vegetables are tender. Uncover; cook for 8 minutes or until liquid has evaporated. Cool. , Transfer to a food processor or blender; cover and process until smooth. Add mayonnaise and mustard; mix well. Serve with vegetables.

Steps:

• Steam the carrots for apprx 10 minutes or until they are just the way you like them.
• While the carrots are steaming combine the honey, lemon juice, mustard, raisins and curry powder.
• Put the oil& butter in a heavy skillet over medium high heat, when butter is bubbling add carrots& saute them for 2 minutes.
• Sprinkle the brown sugar over the carrots, stirring constantly, stir in the honey/curry mixture and continue cooking until the carrots are completely glazed.
• Serve right away.

Steps:

• Toss carrots with raisins and onions in large bowl; set aside.
• Mix all remaining ingredients with wire whisk until well blended. Add to carrot mixture; toss to coat. Cover.
• Refrigerate 1 hour or until ready to serve.

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.