A dish with Indian and Thai inspiration: roasted curried carrots with homemade peanut sauce.
Ingredients
US Customary – Metric
- 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
Instructions
- 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.
