Curry Roasted Carrots And Fingerling Potatoes Recipes

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CURRIED ROASTED CARROTS



Curried Roasted Carrots image

Sweet and spicy, these curried roasted carrots taste like vegetable candy.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Time 40m

Yield Serves 4-6

Number Of Ingredients 5

2 pounds medium carrots, peeled and sliced into thirds on the diagonal
3 tablespoons extra virgin olive oil
1 tablespoon curry powder
½ teaspoon kosher salt
1 tablespoon honey, or to taste

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.

Nutrition Facts : Calories 136, Fat 7g, Carbohydrate 33g, Protein 4g, SaturatedFat 1g, Sugar 10g, Fiber 5g, Sodium 299mg, Cholesterol 0mg

CURRY ROAST POTATOES



Curry Roast Potatoes image

Make and share this Curry Roast Potatoes recipe from Food.com.

Provided by rockytuesday

Categories     Potato

Time 1h

Yield 6 1/2 cup servings, 6 serving(s)

Number Of Ingredients 6

3 cups potatoes, peeled and cut into 2-inch cubes
1/2 cup onion, thinly sliced
1 garlic clove, thinly sliced
1 tablespoon coconut oil (olive, corn, or canola oil works too)
2 tablespoons curry paste (Patak's Mild)
1 teaspoon salt

Steps:

  • Preheat oven to 375°F.
  • Peel and cube the potatoes.
  • Bring a pot of water and 1 tsp salt to a boil. Carefully submerge potatoes, and par-boil for 5-7 minutes.
  • Drain.
  • In a baking dish mix together the oil, Patak's Mild Curry Paste.
  • Coat the drained potatoes, onions, and garlic with the curry.
  • Bake in a pre-heated oven for 30-45 minutes until crisp and golden.
  • Serve alone or with plain yogurt.

Nutrition Facts : Calories 86, Fat 2.5, SaturatedFat 2, Sodium 415.4, Carbohydrate 14.9, Fiber 1.9, Sugar 1.2, Protein 1.7

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