Golden Carrot Curry
This past week or so I have categorized in my mind as my personal golden era as I have kind of fixated on turmeric powered foods. From my liquid gold salad dressing loaded with ginger and this new golden carrot curry. I love foods that make me feel good after eating them which is what inspired me to share these recipes. Curry is one of my favorite meals as its great on a good day and what always brings me back on a bad day. I had a decent amount of carrots that if not used would have gone bad and so with that the golden carrot curry was born.
Golden Carrot Curry - roasted carrots blended in to make a uniquely flavorful and comforting bowl of curry.
Golden Carrot Curry
* serves 4 *Ingredients
1/2 - yellow onion cut into thick strips / chunks ( for roasting )
4/5 - large carrots peeled and cut into large chunks
1 - tbsp oil
1 - tbsp soy sauce
1/2 - yellow onion medium dice ( for sauteing )
3 - tbsp chopped garlic
3 - tbsp chopped ginger
1 - tsp turmeric
1/2 - tsp curry powder
1 1/2 - cups soaked + rinsed chickpeas
2 - tbsp soy sauce
2 - tbsp tomato paste
2 - cups vegetable stock
1 - can full fat coconut milk
1/2 lemon - juiced
Instructions
Toss carrots and sliced onion in some oil and soy sauce. Then roast carrots and onions at 400 degrees Fahrenheit for about 20 min or until carrots and onions have been roasted and have some good color.
Transfer carrots and onions to a high powered blender and blend the veg with about 1 cup warm veg stock and 1 cup full fat canned coconut milk.
In a warm sauce pan saute the onions till golden brown, then add in the ginger and garlic and allow to get golden brown on low heat.
Once everything is nicely sauteed, add in your turmeric and curry powder and allow the spices to toast up and marry with your saute mixture.
After about a minute of allowing the spices to bloom, add in your chickpeas and toato paste. Allow them to get covered in all the spice goodness from the pot and deglaze everything with some soy sauce.
Now for my favorite part. Pour in the stock ( remaining 1 cup )and stir everything together well. Pour in the the remaining coconut milk ( should be about 1 1/2 cups ).
Allow everything to simmer on low stirring everything well. Now to pour in our blended roasted carrot mixture into our curry. Once combined just give a good stir to ensure all components have been incorporaed well.
