Curried Carrots Amandine Recipes

CURRIED ROASTED CARROTS

Steps:

• Set oven rack in middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
• Toss carrots with olive oil, curry powder and salt directly on baking sheet until evenly coated. Roast, stirring with a rubber spatula a few times to prevent sticking and burning, until tender, 25-30 minutes. Toss roasted carrots with honey directly on baking sheet. Taste and add more salt, pepper or honey if desired.

CURRIED CARROT SOUP

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!

CURRIED CARROT SALAD

Steps:

• Place the onions, if using, in a bowl and cover with cold water. Soak for 15 minutes, drain, rinse with cold water, then pat dry using a paper towel.
• Meanwhile, make the dressing: Whisk together the oil, buttermilk, lemon juice, mustard, curry powder and cumin in a large bowl; season with salt and pepper.
• Add the carrots, parsley, capers and drained onions, if using, and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again just before serving).

CURRIED CARROTS

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.

CURRIED CARROT AND COCONUT SOUP

Steps:

• Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
• Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
• If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.

CURRIED CARROTS AMANDINE

Steps:

• Heat oven to 350F.
• Spray 2-quart shallow casserole with nonstick cooking spray.
• Cook carrots in large saucepan of boiling salted water just until tender.
• Meanwhile, melt butter in large skillet over medium-high heat.
• Add apples and raisins; sauté until apples are soft but still maintain their shape.
• Sprinkle with curry powder, celery seeds and nutmeg.
• Drain carrots; return to saucepan.
• Gently stir in apple mixture and wine.
• Spoon carrot mixture into casserole.
• Sprinkle with almonds.
• Bake about 20 minutes or until mixture is hot and almonds are lightly toasted.