This is the kind of dish that can transform an everyday meal into a culinary experience.
Caramelized Carrots with Curry Spice features flavorful curry powder, coarsely chopped cilantro leaves, with a touch of salt and pepper.
To ensure your dish cooks evenly, take care to select carrots of equal size. When chopping on the bias, cut your carrots evenly to avoid having some come out overly mushy or undercooked.
With less than 50 calories, this recipe is a great way to switch things up and get in some of your veggies for the day.
Caramelized Carrots with Curry Spice
This recipe for Caramelized Carrots with Curry Spice features pungent curry powder, coarsely chopped cilantro leaves, with a touch of salt and pepper.
- 1 lb. carrots, cut into 1-inch pieces on the bias
- ¼ tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground black pepper
- 1 tsp. curry powder
- ¼ cup coarsely chopped fresh cilantro
Heat a medium cast iron (or nonstick) skillet over medium-high heat for 4 to 5 minutes.
Place carrot, salt, and pepper in skillet in a single layer; cook, turning occasionally, for 6 to 8 minutes, or until carrots are caramelized.
Add curry powder; cook for 1 to 2 minutes, or until carrots are tender-crisp. Remove from heat.
Top with cilantro; serve immediately.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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Enjoy this veggie as part of lunch or dinner.
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Photo by Kirsten Morningstar