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!
Servings 6 servings
Calories 258.85kcal
Ingredients
Carrots
- 3 lb. carrots (peeled and sliced into thin, french fry sized pieces)
- 2 Tbsp. coconut oil
- 1 tsp. salt
- 2 tsp. curry powder
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
Instructions
- 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.
Notes
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.
Nutrition
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