Curry Roasted Carrots with Peanut Sauce

• Vegetarian

• Produce

  • 1 Carrots
  • 3 lb Carrots
  • 1 tsp Ginger, fresh

• Canned Goods

  • 1 cup Coconut milk
  • 1 tbsp Thai red curry paste

• Condiments

  • 1/2 tbsp Lime juice, fresh-squeezed
  • 1 Peanut sauce
  • 1/2 tbsp Soy sauce
  • 1/3 cup Stirred peanut butter, natural unsweetened and unsalted

• Baking & Spices

  • 1 tbsp Coconut sugar or brown sugar
  • 2 tsp Curry powder
  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 tbsp Apple cider vinegar
  • 2 tbsp Coconut oil

Found on feastingnotfasting.com

Description

Ingredients

• Carrots
• 3 lb. carrots, peeled and sliced into thing french fry sized pieces
• 2 Tbsp. coconut oil
• 1 tsp. salt
• 2 tsp. curry powder
• Peanut Sauce
• 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

Directions

• 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.