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
serves 4 / prep and cook time is about 1 hour.
Ingredients for roasting
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
Ingredients for building the 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
Step 1 - Roast the carrots + onions then blend
There is nothing worse than going to make something and realizing you don’t have the stuff ! Take this moment to also pre-heat the oven.
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. Then transfer the 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.
Step 2 - Making the curry
In a warm sauce pan sauté 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 sauté mixture. After about a minute of allowing the spices to bloom, add in your chickpeas and tomato paste while stirring this all well. Allow them to get covered in all the spice goodness from the pot and then deglaze everything with some soy sauce.
Step 3 - Brining the curry together
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 ) and allow everything to simmer on low, stirring everything well. Now all that’s left is to pour in the blended roasted carrot mixture into our curry. Once combined just give a good stir to ensure all components have been incorporated well.
Step 4 - Plating
To plate, spoon this curry over some warm basmati rice and garnish with cilantro. I had some extra roasted broccoli that I had previously meal prepped that I decided to add in here last minute and it worked out nicely with everything else. Save any left overs in an air tight, food safe container for up to 7 days in the fridge.
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3