Mulligatawny Carrots – a delicious recipe with virgin coconut oil, carrots, kosher salt, sweet curry, sugar, garam masala. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0F 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.
2
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.
3
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.
100
kcal
Calories
8
g
Fat
8
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons virgin coconut oil, 2 to 2 1/4 pounds large carrots, 1 teaspoon kosher salt, 1 teaspoon sweet curry powder, and more.
Yes, Mulligatawny Carrots falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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