Mulligatawny Carrots

Diets

Vegan
Gluten free

Ingredients

Produce
- 2 lbs Carrots, large
- 2 tbsp Cilantro
- 1/4 tsp Ginger, ground

Baking & Spices
- 1 tsp Curry powder, sweet
- 1/2 tsp Garam masala
- 1 tsp Kosher salt
- 1/2 tsp Sugar

Oils & Vinegars
- 2 tbsp Coconut oil, virgin

Nuts & Seeds
- 1/4 tsp Cumin, ground

Found on food52.com

Description

The recipe was a created with a bit of kismet. I was checking out the dining and wine section of the New York Times online, and saw an article about coconut oil. It piqued my interest because I love coconut, and there was a recent Food Pickle thread about coconut oil vs. duck fat. One of the recipes was for Coconut Oil Roasted Sweet Potatoes. My brain immediately replaced sweet potatoes with carrots. The combo of coconut and carrot instantly made me think of Mulligatawny soup, so using a similar spice profile, this recipe was born.The subtle coconut, spices, and gentle heat from the curry complement the carrots beautifully. This recipe is a definite keeper—I rapidly polished off half a batch while writing it up!

Ingredients

2 tablespoons virgin coconut oil
2 to 2 1/4 pounds large carrots
1 teaspoon kosher salt
1 teaspoon sweet curry powder
1/2 teaspoon sugar
1/2 teaspoon garam masala
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
2 to 3 tablespoons chopped cilantro (or flat leaf parsley if you dont like cilantro)

Directions

Preheat oven to 350°F with rack in center. Cover rimmed baking sheet with foil, and spray with a light layer of neutral flavored cooking spray. Place coconut oil in ramekin or other oven safe vessel, and allow to melt in the oven while prepping carrots.
Peel carrots, then cut into approximately 1-inch chunks. (I leave the thin bottom parts whole, and cut the fatter parts in half before I chunk them.) Transfer to a largish bowl. Add salt, curry, sugar, garam masala, cumin and ginger plus the melted coconut oil and toss to coat. As the coconut oil cools, it will start to clump, so do this fairly quickly. Pour the carrots onto the prepared baking sheet.
Bake for about 30 minutes, until the carrots can be easily pierced with a fork but retain some bite. Stir once after 15 minutes. Transfer to serving dish and sprinkle with cilantro or parsley. Serve warm or at room temperature.