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+ servings
up close bowl of carrot fries

Curry Roasted Carrots with Peanut Sauce

Curry carrot fries dipped in creamy, delicious peanut sauce are addicting without the guilt. This vegan, healthy appetizer will be a new family favorite!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 258.85kcal



Peanut Sauce

  • 1 cup lite coconut milk
  • 1/3 cup creamy natural peanut butter
  • 1 tsp. minced ginger
  • 1 Tbsp. coconut sugar
  • 1 Tbsp. Thai red curry paste (only 1/2 Tbsp. or less to make non-spicy)
  • 1/2 Tbsp. apple cider vinegar
  • 1/2 Tbsp. soy sauce (or tamari if gluten free)
  • 1/2 Tbsp. lime juice
  • 1/4 cup water


  • Preheat oven to 450°F (232°C).
  • 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, make peanut sauce in a small sauce pan. 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 about 5 minutes. Add additional water if needed to reach desired consistency and remove from heat.
  • Serve peanut sauce warm with carrots right away.


Store any leftover peanut sauce in an airtight container in the refrigerator for up to 5 days. Reheat in a small pan on the stove over low heat, adding additional water to replace water that evaporated when cooling. Do not use the microwave. 


Calories: 258.85kcal | Carbohydrates: 28.32g | Protein: 6g | Fat: 14.94g | Saturated Fat: 7.94g | Sodium: 726.55mg | Potassium: 829.06mg | Fiber: 7.53g | Sugar: 13.68g | Vitamin A: 38282.32IU | Vitamin C: 13.97mg | Calcium: 87.69mg | Iron: 1.24mg