Best 3 Cast Iron Carrots With Curry Recipes

Cast iron carrots with curry is a classic dish that is both delicious and easy to make. The carrots are cooked in a flavorful curry sauce, which gives them a slightly sweet and savory flavor. The dish can be served as a side dish or a main course, and it is sure to be a hit with everyone who tries it. In this article, we will provide you with a step-by-step guide on how to make cast iron carrots with curry, as well as some tips and tricks for making the perfect dish.

Let's cook with our recipes!

CARROT CURRY

carrot curry image

Make and share this carrot curry recipe from Food.com.

Provided by chia2160

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons peanut oil
5 tablespoons chopped shallots
1 hot green chili pepper, seeded and chopped
1 lb carrot, cut into 1/4 " rounds
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground fennel
1 pinch cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon salt
3/4 cup coconut milk, well mixed
10 curry leaves (optional)

Steps:

in a medium saucepan heat oil over medium heat.
add shallots and chile, cook stirring for 2 minutes.
add carrots, spices and curry leaves and cook another 3-4 minutes.
add coconut milk and bring to a simmer.
cover, reduce heat to low, and cook 20-25 minutes until carrots are tender.

CARROTS WITH CURRY AND CILANTRO

Carrots with Curry and Cilantro image

Provided by Mikal Altomare

Categories Vegetable Side Sauté Quick & Easy Curry Carrot Fall Winter Cilantro Simmer Bon Appétit New Mexico Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons butter
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
3/4 teaspoon curry powder
1/4 cup canned low-salt chicken broth
2 tablespoons apricot preserves
1 pound medium carrots, peeled, cut diagonally into 1/4-inch-thick slices (about 3 cups)
3 tablespoons chopped fresh cilantro

Steps:

Melt butter in heavy large skillet over medium heat. Add ginger, garlic and curry; sauté 30 seconds. Stir in broth and preserves. Add carrots; cover and simmer until carrots are crisp-tender and coated with sauce, about 6 minutes. Season with salt and pepper. Mix in cilantro.

CARROT CURRY

Carrot Curry image

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! When I make this I will probably add cinnamon. I don't like shredded coconut but think for those of you that do that toasted shredded coconut would be great on this.

Provided by Engrossed

Categories Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

4 -5 cups fresh carrots, peeled and sliced on a slant-not too thin
1 cup orange juice, freshly squeezed
water, to cover
1 teaspoon salt
2 -4 tablespoons ghee or 2 -4 tablespoons olive oil
4 -5 cardamom pods, seeds only
1 1/2 teaspoons turmeric
1 1/2 teaspoons mustard seeds
4 whole cloves
1 tablespoon cumin seed
1/4 teaspoon cayenne pepper
1/2-1 teaspoon curry powder (optional)
3 tablespoons raisins
1 ripe banana, sliced very thin
1 1/2 tablespoons cornstarch (optional)

Steps:

Place carrots, orange juice, and salt in a medium pot with enough water to cover the carrots. Bring to a boil and turn down heat, simmer for 5 minutes.
In the meantime, in a large skillet, heat the butter and stir in all of the spices, stir until fragrant.
Stir in carrots and their liquid, raisins, and banana. Simmer slowly over low heat for about 30 minutes.
If the liquid seems too thin, take some out and whisk the cornstarch into it, then slowly stir it into the curry, heat a few minutes more until thick and it is ready to serve.

Nutrition Facts : Calories 129.6, Fat 4.7, SaturatedFat 2.5, Cholesterol 10.2, Sodium 476.8, Carbohydrate 22, Fiber 3.5, Sugar 12.8, Protein 1.9

Tips:

Choose the right carrots: Look for carrots that are firm and brightly colored. Avoid carrots that are limp or have blemishes.
Wash and peel the carrots: Scrub the carrots with a vegetable brush to remove any dirt or debris. Then, use a vegetable peeler to remove the outer layer of skin.
Cut the carrots into uniform pieces: This will help them cook evenly. If you are roasting the carrots, cut them into 1-inch pieces. If you are making carrot fries, cut them into thin strips.
Season the carrots: Before cooking, toss the carrots with olive oil, salt, and pepper. You can also add other spices, such as garlic powder, onion powder, or cumin.
Roast the carrots: Preheat the oven to 400 degrees Fahrenheit. Spread the carrots in a single layer on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly browned.
Make carrot fries: Preheat the air fryer to 400 degrees Fahrenheit. Toss the carrots with olive oil, salt, and pepper. Spread the carrots in a single layer in the air fryer basket and cook for 10-12 minutes, or until they are crispy.

Conclusion:

Cast iron is a versatile cookware that can be used to create a variety of delicious carrot dishes. Whether you are roasting, frying, or stewing carrots, cast iron will help you achieve perfect results. The heavy bottom of a cast iron skillet or Dutch oven will evenly distribute heat, preventing the carrots from burning. And the natural non-stick properties of cast iron will make it easy to remove the carrots from the pan without sticking. So next time you are looking for a way to cook carrots, reach for your cast iron cookware. You won't be disappointed.