A dish with Indian and Thai inspiration: roasted curried carrots with homemade peanut sauce.


  • 1 medium < span class ="wprm-recipe-ingredientname">Boot the carrots (rinsed, scrubbed, removed top and cut in half as large // 1 packet makes ~8 carrots)< li class="wprm-recipe-ingredient" style ="list-style-type: disk;">1-2 soup melted coconut oil (for frying // or under olive or avocado oil)
  • 2 TL Curry powder
  • ~1/4 tsp sea salt and black pepper each
  • Peanut Sauce (for garnish)
  • < c let ="wprm-recipe-ingredient" style="list-style-type: disc;">1 1/2 cups cooked millet (best in vegetable broth for best flavor)

TODDINGS optional< /h4>

    < li class=" wprm-recipe-ingredient" style="list-style-type: disc;">Sriracha< /span>
  • Chopped basil and/or cilantro
  • crushed peanuts
  • Lime


  • Preheat the oven to 204°C.
  • Place carrots on a baking sheet and mix with oil, salt, pepper and baking powder. Curry.

    < li id="wprm-recipe-36189-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;">< div class="wprm-recipe- Instruction-Text" style="margin-bottom: 5px" ;="">Fry for 20 to 25 minutes or until tender and golden brown, stirring once until half cooked.

  • Meanwhile, prepare the peanut sauce (see link above).

  • Once the carrots are roasted, top with 3/4 cup millet and garnish with peanut sauce. Other toppings can include sriracha, fresh herbs, crushed peanuts, or lime juice.
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