Curry Roasted Carrots with Peanut Sauce

Name: Wortel Panggang Kari dengan Saus Kacang
Total time: 30 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 1 medium bundle carrots ((rinsed, scrubbed, tops removed and cut in half if large // 1 bundle yields ~8 carrots)); 1 -2 Tbsp melted coconut oil ((for roasting // or sub olive or avocado oil)); 2 tsp curry powder; ~1/4 tsp each sea salt and black pepper; Peanut Sauce ((for topping)); 1 1/2 cups cooked millet ((preferably in vegetable stock for best flavor)); Sriracha; Minced basil and/or cilantro; Crushed peanuts; Lime

An Indian- and Thai-inspired dish: Curry roasted carrots with homemade peanut sauce.

⏱️ 30 min 🔪 Prep: 5 min 🔥 Cook: 25 min 📊 Medium 👁️ 7 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

2 servings

1 medium bundle carrots ((rinsed, scrubbed, tops removed and cut in half if large // 1 bundle yields ~8 carrots))
1 -2 Tbsp melted coconut oil ((for roasting // or sub olive or avocado oil))
2 tsp curry powder
~1/4 tsp each sea salt and black pepper
Peanut Sauce ((for topping))
1 1/2 cups cooked millet ((preferably in vegetable stock for best flavor))
Sriracha
Minced basil and/or cilantro
Crushed peanuts
Lime

Steps

Preheat oven to 400 degrees F (204 C).
Place carrots on baking sheet and toss with oil, salt, pepper and curry powder.
Roast for 20-25 minutes or until tender and brown, tossing once halfway through.
In the meantime prepare peanut sauce (see link above).
Once carrots are roasted, place over 3/4 cup millet and top with peanut sauce. Other toppings might include sriracha, fresh herbs, crushed peanuts, or lime juice.