Sunday, June 21, 2009

Curried Carrots

This is an excellent side dish especially right now as the carrots at local farmer's markets are so succulent and sweet!

1 lb carrots, any variety will work though the smaller are usually sweeter and more buttery in texture
1/4 cup ghee
1" piece of fresh ginger minced
1 tablespoon curry powder
1/4 tsp salt
pinch of cumin

Preheat oven to 400 degrees.
Slice the carrots length wise and cut them into 4ths (you could also slice them up into 1/4" rounds, not thinner or they will dry out in the oven)
Toss them with ghee (it will be perfectly soft if you keep it at room temperature) ginger, curry powder, salt and cumin. Cover with foil and put in oven to bake. Check and stir occasionally so that all the carrots are getting equally cooked. After about 20-25 min (could be longer depending on your oven) remove foil and continue to cook until carrots are tender enough to break with a fork and starting to caramelize around the edges.
Remove from oven and serve along side fish, meat or other veggies. We had it as one component of a veggie bowl with greens that had been sauteed in ghee and rice with mung (see past post on how to make this), it was delicious!

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