Best 3 Crock Pot Curried Carrots Recipes

Bursting with vibrant flavors, crock pot curried carrots offer a delectable and effortless side dish or delightful vegetarian main course. With just a few simple ingredients, your slow cooker transforms humble carrots into a tender and aromatic delight. Let the enticing aromas of curry, ginger, and garlic fill your kitchen as you embark on a culinary journey to create this delectable dish. Whether you prefer a mild or spicy curry, this recipe can be tailored to your liking, resulting in a flavorful and satisfying meal that will please both vegetarians and meat-eaters alike.

Check out the recipes below so you can choose the best recipe for yourself!

CROCK POT CURRIED CARROTS

Crock Pot Curried Carrots image

Make and share this Crock Pot Curried Carrots recipe from Food.com.

Provided by Doreen Randal

Categories Vegetable

Time 2h20m

Yield 1 batch

Number Of Ingredients 5

Ingredients

400 g carrots, peeled and cut into rings
1 teaspoon mild curry powder
1 teaspoon brown sugar
salt and pepper
3 tablespoons butter, melted

Steps:

Arrange carrots in the crock pot and sprinkle with the curry powder, brown sugar, salt and pepper.
Pour the melted butter over the carrots and toss thoroughly to mix all ingredients.
Cover with lid and cook on HIGH 1 1/2 - 2 hours.
Cheers, Doreen Doreen Randal, Wanganui, New Zealand.

SLOW-COOKED VEGETABLE CURRY

Slow-Cooked Vegetable Curry image

I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. -Susan Smith, Mead, Washington

Provided by Taste of Home

Categories Dinner

Time 5h35m

Yield 6 servings

Number Of Ingredients 22

Ingredients

1 tablespoon canola oil
1 medium onion, finely chopped
4 garlic cloves, minced
3 teaspoons ground coriander
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
3 cups cubed peeled sweet potatoes (about 1 pound)
3 cups fresh cauliflower florets (about 8 ounces)
4 medium carrots, cut into 3/4-inch pieces (about 2 cups)
2 medium tomatoes, seeded and chopped
2 cups chicken broth
1 cup light coconut milk
1/2 teaspoon pepper
1/4 teaspoon salt
Minced fresh cilantro
Hot cooked brown rice
Lime wedges
Plain yogurt, optional

Steps:

In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.

Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 696mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 12g fiber), Protein 9g protein.

CURRIED CARROTS

Curried Carrots image

This is a modification of a recipe from the old Silver Palate cookbook. It is very easy to make and delicious! This is tasty & pretty enough for holiday meals & company dinners.

Provided by MA HIKER

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (1 lb) bag baby carrots
6 tablespoons butter
2 tablespoons curry powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh lemon juice
2 tablespoons brown sugar
1 cup pecans, toasted and chopped

Steps:

Place the carrots in a heavy large saucepan and add cold water to cover.
Cook over medium high heat just until tender, about 15 minutes.
Drain and return to pan.
Mix the butter, curry powder, salt and pepper and add to the carrots.
Heat over very low heat, tossing to coat the carrots with the butter mixture.
Add the lemon juice and brown sugar.
Heat, tossing occasionally, until the carrots are glazed.
Sprinkle with chopped pecans.
Serve immediately.

Nutrition Facts : Calories 280.8, Fat 25, SaturatedFat 8.5, Cholesterol 30.5, Sodium 240.7, Carbohydrate 15.4, Fiber 3.9, Sugar 9.1, Protein 2.6

Tips:

Choose fresh, firm carrots for the best flavor and texture.
If you don't have a slow cooker, you can make this recipe on the stovetop over low heat for about 45 minutes, or until the carrots are tender.
Feel free to adjust the amount of curry powder to your desired level of spiciness.
For a creamier sauce, add 1/4 cup of plain yogurt or sour cream before serving.
Serve curried carrots as a side dish with grilled chicken, fish, or roasted vegetables.

Conclusion:

Curried carrots are a healthy, flavorful, and easy-to-make dish that can be enjoyed as a side dish or snack. The combination of sweet carrots, savory curry powder, and tangy vinegar creates a delicious and unique flavor profile. Whether you're a fan of Indian cuisine or simply looking for a new way to enjoy carrots, this recipe is sure to please.

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