CURRY CARROTS 

This little side dish is the perfect example of taking something that could easily just be placed on the table, but making it beautiful first. 

If it were me, I would have just put some baby carrots in a bowl, and called it a day. BUT leave it to Val to really set the theme and make carrots look GORG. 

We bought carrots that had a little color character to them (trader joe's of course), cut them diagonally, spiced them up then cooked them on the stove in coconut oil for about 15 minutes and they were ready to serve.

EASY. 

 
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WHAT YOU'LL NEED:

- 1 BAG OF LONG, COLORFUL CARROTS

- COCONUT OIL

- SEA SALT, PEPPER

- CURRY POWDER

- TANDOORI MASALA (IT'S ANOTHER KIND OF SEASONING)

 

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Step 1:

Peel the carrots and cut them diagonally. (These pieces were cut in half once more to make them a little smaller). 

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Step 2:

Place all the cut up carrots into a bowl, cover with coconut oil, curry powder, and tandoori masala.

Step 3: 

Add a tablespoon of coconut oil to a frying pan, turn to high heat, and pour in the carrots.

Cook them on high heat for 6-8 minutes.

Turn heat to low and cover, cook for another 5-10 minutes. (Cook time is a personal preference depending on how soft you want them).

 

Photography + Creative Direction by Valerie Noell of The Eternal Child

Go Back To: Fall Appetizers + A Rosemary Gin Delight