These curry roasted carrots with peanut sauce are so tasty they’re addicting! Luckily with over 700% of your daily recommended level of vitamin A, they’re guilt free so eat all you want!
So, obviously I’m a fan of peanut sauce if you couldn’t already tell by all of the peanutty recipes I post . Not just any peanut sauce will do though – it has to be THIS homemade, thick, creamy peanut flavored bowl of deliciousness. Its pretty much the same as the one used in my Soba Noodles with Peanut Sauce recipe, just scaled down to dipping sauce proportions. Not that these curry roasted carrots need dipping sauce because they’re perfectly tasty on their own, but pairing with peanut sauce creates just the right flavor combo to make this duo a regular occurrence on the weekly snack list. Don’t get me wrong, there are plenty of Thai restaurants in town that make peanut sauce that is out of this world, but our hood is seriously lacking in that department. Its always disappointing ordering satay or salad rolls and getting a bowl of watered down tasteless peanut-tinged liquid instead of the sauce you’re expecting. Luckily, with this recipe, you won’t even have to leave your house to satisfy that peanut sauce craving.
Roasted sweet potato fries are a go-to staple in our house. Although they’re awesome enough on their own, what really gets me hooked is the whole dipping action that makes them super satisfying. My favorite Indian food buffet makes crunchy fresh carrots tossed in curry sauce that are absolutely fantastic. I have been wanting to try to replicate them for ages now, but with the cold weather coming on, the last thing I want is anything chilled. I want warm roasty, munchy stuff straight from the oven. Like right now. So, these carrot fries came from taking those Indian flavors and turning them into a warm snack food. And why the peanut sauce pairing? Because its soooo good! Seriously, Its like REALLY good. Like really, really good. This recipe is vegan too so its a safe bet for feeding pretty much anyone.
And did I mention that making your own peanut sauce is way easier than it sounds? I started making my own about a year ago and will never go back to store bought again… And neither will you after trying this. Its rich and creamy, only takes one pan, and can be done in about 7 minutes. Its almost dangerously easy. At this point, it would be easier to list the foods I haven’t dipped in peanut sauce than try to remember everything I have. Yeah, I kinda have a problem with this stuff…
Carrots are loaded with vitamin A though, which makes them a much healthier alternative to plain ol’ french fries. One serving of this recipe has over 700% of your recommended daily vitamin A intake (700%!), making them the super star of the veggie garden in that respect. Vitamin A is important for healthy eyes and skin. Pairing with peanut sauce which is high in both protein and mono saturated fat makes this a health food no brainer.
Those of you who check-in often have probably noticed that my posts have been few and far between these past few months. I am truly and genuinely sorry for holding out on you and am hoping to jump back into full fledged biweekly posts after the new year. I’ve got a few winners that I’m hoping to post soon so check back next week for a delicious healthy desert recipe.
It has been a bit of a downer not getting to spend as much time on here as I’d like to, I have to admit. I have some exciting changes on the horizon though so hopefully it won’t be for too long. In the weird little world of food blogging, its pretty easy to get down about all of the things I would love to be doing to this site and to my pictures without stopping to realize how far I’ve come.
I first made this recipe about six months ago and the picture below was my result. I know I still have a long way to go, but WOW, can I just take a minute to stop and acknowledge how far my photography has come this past 9 – 10 months I’ve been doing this! Pulling this old picture was such a profound reminder that comparing myself to others isn’t nearly as rewarding as striving for personal growth. Can’t win em’ all and if this one is a slow, drawn out win, I’m okay with that. I’m excited to see where I’ll be next year around this time. Due to my peanut sauce addiction, I’ll probably still be making this same recipe so I’ll have to do another re-shoot comparison. Sometimes looking forward to the little things in life is exciting too.
Which picture looks tastier to you? Yup, I thought so.
In looking at the recipe, notice that I said you can either use a cup of coconut milk or a 7 oz. package. This recipe is pretty forgiving and I normally use these 7 oz. coconut milk packages or mini cans that size, which makes this recipe easy to make with shelf staples. You can sub in a bit of powdered ginger in a pinch, but fresh is really so much petter. Also, if you want the carrots to be crispier, jut cut them thinner and use more oil.
The calories listed per serving for this recipe assume that you eat all the peanut sauce with the carrots too, but I’ve found that it normally makes enough for two batches of carrots (6 lbs. total), which brings the calories per serving down significantly. Just reheat the sauce stovetop, adding water to thin it out. Also, this will and has fed six as a light snack, but if you’re hungry, you can definitely conquer this between two people so don’t be afraid to do a double batch of carrots for a crowd.
- 3 lb. carrots, peeled and sliced into thing french fry sized pieces
- 2 Tbsp. coconut oil
- 1 tsp. salt
- 2 tsp. curry powder
- 1 cup coconut milk (or 7 oz. can)
- 1 Tbsp. Thai red curry paste (or less depending on desired spice level)
- ⅓ cup natural stirred peanut butter, unsweetened and unsalted
- 1 tsp. minced fresh ginger
- 1 Tbsp. coconut sugar or brown sugar
- ½ Tbsp. apple cider vinegar
- ½ Tbsp. soy sauce
- ½ Tbsp. fresh squeezed lime juice
- Preheat oven to 450 degrees F.
- Rub carrots with olive oil to coat. Sprinkle with salt and curry powder and rub spices onto carrots using your hands. Spread carrots out in a single layer on two baking sheets.
- Bake for 10 minutes, then stir/flip carrots and bake another 10 minutes or until fully cooked and starting to brown, but remove before burning.
- While carrots are roasting, combine all peanut sauce ingredients in a small sauce pan over medium-low heat and bring to a low simmer. Simmer while whisking or stirring continuously for approximately 5 minutes. During this time, add water if sauce is too thick (normally about ¼ cup depending on actual cooking time and consistency). Remove from heat and serve with carrots.