Carrots With Curry And Cilantro Recipes

EASY CARROT CURRY

Easy Carrot Curry image

If you want a super simple, quick, fuss-free, and incredibly tasty, yet mild curry, that is made with only 10 ingredients, this Easy Carrot Curry is for you! Serve it with rice or roti for a tasty vegan meal your family is sure to enjoy.

Provided by Shashi

Time 30m

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
1 yellow onion
3 large garlic cloves (or 6 small garlic cloves)
1 1/2 inch piece of fresh ginger (about 3 tsp grated fresh ginger)
2 tsp coriander
1 tsp turmeric
1 tsp smoked paprika
3/4 cup coconut milk (I used the full fat Chaokoh brand one)
1/2 cup water
2 tbsp chopped cilantro
4 carrots
salt and pepper to taste

Steps:

Peel the onion, ginger and garlic and chop them up as finely as possible.
Add oil to a large frying pan and set on stove on medium heat.
Add finely chopped onion and let saute about 5 minutes, stirring so it doesn't burn.
Peel carrots and slice them well. Also, clean the cilantro and chop it up so you have 2 tbsp of it. Set the carrots and cilantro aside.
When onion has been sauteing for 5 minutes, add in the ginger and garlic and stir well. Let the onion, garlic and ginger saute another 5 minutes.
Then add in the carrots and stir well. Also, add in the coriander, turmeric, smoked paprika, coconut milk, water, and cilantro and stir well. Then cover and reduce the heat a bit and let simmer for 8 minutes - the carrots should be tender at this point.
Remove pan from heat and season with salt and pepper. Garnish with more cilantro and enjoy.

Nutrition Facts : Calories 122 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 73 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

CAST-IRON CARROTS WITH CURRY

Cast-Iron Carrots with Curry image

Provided by Amy Thielen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 tablespoons coconut oil
2 pounds carrots, peeled, halved lengthwise and sliced on the bias 1-inch thick
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon curry powder
1/4 cup roughly chopped fresh cilantro

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.

CILANTRO GINGER CARROTS

Cilantro Ginger Carrots image

Peppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. They go from pan to plate in a twinkling. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 tablespoon butter
1 pound fresh carrots, sliced diagonally
1-1/2 teaspoons minced fresh gingerroot
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add carrots; cook and stir until crisp-tender, 4-6 minutes. Add ginger; cook 1 minute longer. Stir in cilantro, salt and pepper.

Nutrition Facts : Calories 73 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 396mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

CARROTS WITH CURRY AND CILANTRO

Carrots with Curry and Cilantro image

Provided by Mikal Altomare

Categories Vegetable Side Sauté Quick & Easy Curry Carrot Fall Winter Cilantro Simmer Bon Appétit New Mexico Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons butter
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
3/4 teaspoon curry powder
1/4 cup canned low-salt chicken broth
2 tablespoons apricot preserves
1 pound medium carrots, peeled, cut diagonally into 1/4-inch-thick slices (about 3 cups)
3 tablespoons chopped fresh cilantro

Steps:

Melt butter in heavy large skillet over medium heat. Add ginger, garlic and curry; sauté 30 seconds. Stir in broth and preserves. Add carrots; cover and simmer until carrots are crisp-tender and coated with sauce, about 6 minutes. Season with salt and pepper. Mix in cilantro.

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