This is a very special recipe today!
It’s special because it’s one dreamed up, cooked up and perfected by my husband, Jason.
And it even features our Ingredient of the Month!
We’ve both started working from home more, which means that we occasionally get to have a quick homemade lunch together. (And don’t worry: We have our own workspaces, so we don’t get sick of each other.)
One of my favorite lunches that Jason has come up with is these easy and so comforting Curry Carrots.
They only take about 20 minutes to make. They bring out the natural savory and sweet flavors of a good carrot. And then everything gets spiced up with cumin, curry powder, cinnamon and a few red pepper flakes.
And then, boom, put it on top of leftover rice or fresh grains (farro, quinoa, etc.) and add a spoon of sour cream or plain yogurt for a cool finish.
This recipe feeds two, but it can easily be doubled or tripled!
Curry Carrots
These Curry Carrots are quick, healthy and full of spice and flavor.
Ingredients
- 2-3 carrots, peeled and cut into 2"-long rectangles
- 1/4 onion, chopped
- 1 tbs. oil
- 1/2 tbs. (your favorite) curry powder
- 1/2 tsp. cinnamon
- 1 tsp. ground cumin
- 1/4-1/2 tsp. red pepper flakes
- pinch of salt and pepper
- honey for drizzling
- sour cream or plain yogurt for topping
Instructions
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Heat oil in a medium nonstick skillet over medium-high heat. Once warm, add in onions and cook for a minute or two.
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Add in carrots and spices (curry powder, cinnamon, cumin, red pepper flakes, and salt and pepper). Cook, stirring occasionally, for about 5 minutes. Cover the pan for 5-7 minutes and then check carrots. Continue cooking until they are slightly tender.
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Place curry carrots on top of your favorite grain (rice, farro, etc.) and drizzle with honey and top with sour cream or yogurt.
