How long does curry spiced carrots [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can curry spiced carrots [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make curry spiced carrots [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is curry spiced carrots [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does curry spiced carrots [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

3.6K Views 10 years ago

Curry Spiced Carrots
[Vegan]

AM By: Alison Marras

Author Bio

Healthy plant-based dishes experimenting with new seasonal flavors and ingredients. Food by Mars is a... Read More

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Carrot Recipes

Curry Spiced Carrots [Vegan]

Dairy Free

These carrots are seasoned with a dry rub of paprika, cinnamon, curry powder, garlic, and dry parsley just before they go into the oven and then roasted until they begin to caramelize. They're slightly crisp and sweet on the outside and tender with just the right amount of bite on... Read More

Ingredients You Need for Curry Spiced Carrots [Vegan]

1 pound whole carrots
1/2 teaspoon olive oil
1/8 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
1/4 cup tahini
1 teaspoon yellow curry powder, or more to taste
2 or more tablespoons water
Sea salt and pepper, to taste
Carrot greens, walnuts, and vegan yogurt, for topping (optional)

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How to Prepare Curry Spiced Carrots [Vegan]

Preheat the oven to 400°F degrees and line a baking sheet with parchment paper, then set aside.
In a small dish, make the rub by combining paprika, cinnamon, garlic, and parsley.
Next, snip the greens or stem on the carrots leaving a 1/2-inch or so left of the stem intact on the carrots. With a vegetable scrubber, under water, scrub the carrots well removing any dirt or 'hairs' off. Do not peel unless you feel you need to, it will not come out the same way.
Pat carrots dry and toss with the olive oil to coat well all over. Then, sprinkle the rub all over and work it onto the carrots. Completely cover the carrots with the dry rub and place each carrot on the baking sheet. You can add sea salt and pepper over top.
Roast carrots for approximately 20 minutes on one side, and then flip over for another 10-15 minutes until you see the exteriors are brown and nearly caramelized. You should be able to stick with a fork to find a soft and tender interior.
In the meantime, make the curry-tahini sauce by whisking together the tahini, 2 or more tablespoons of water and the curry powder. You want a saucy consistency so you can add more water if needed.
Place finished carrots on a serving dish and drizzle curry tahini sauce over top, optionally garnish with the carrot greens or parsley and serve with a dollop of vegan yogurt.