Healthy Carrot Fries with Curry Dipping Sauce

• Vegan
• Gluten free
• Paleo

• Produce

  • 8 Carrots (about 850 grams, large
  • 1 Cilantro, fresh
  • 1/2 tsp Ginger
  • 1 1/2 tsp Powdered garlic

• Canned Goods

  • 1 1/2 tbsp Red curry paste

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 1 tbsp Avocado oil
  • 1/2 tsp Red pepper flakes
  • 1 Salt and pepper

• Nuts & Seeds

  • 1/2 cup Cashews, raw
  • 1 tbsp Coconut aminos

• Liquids

  • 1/4 cup Water

Found on eatthegains.com

Description

Ingredients

• 8 large carrots (about 850 grams)
• 1 tablespoon avocado oil
• 1 teaspoon garlic powder
• salt and pepper, to taste
• fresh cilantro, optional
• ½ cup raw cashews, soaked
• 1½ tablespoons red curry paste
• 1 tablespoon coconut aminos
• 2 tablespoons lime juice
• ½ teaspoon garlic powder
• ½ teaspoon red pepper flakes
• ½ teaspoon ginger
• ¼ cup water

Directions

• Soak cashews the night before. Place in a small bowl and cover with water. Set aside. If you forget to soak them, add them to hot water while the carrots cook.
• Preheat oven to 375 degrees Fahrenheit.
• Cut carrots in matchsticks. Place in a large bowl and mix with avocado oil, garlic powder, salt, and pepper. Place on two parchment lined baking sheets, spreading out evenly. Make sure they are not too close together.
• Bake for 20 minutes, stir/rotate, and bake for another 15 minutes.
• While the carrot fries bake, make the sauce. Place all ingredients into a Vitamix or high powered blender and blend until smooth.
• Once carrots are done sprinkle with fresh cilantro.
• Enjoy!

Nutrition