Mulligatawny Carrots

By • March 3, 2011 • 11 Comments

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Author Notes: The recipe was a created with a bit of kismet. I was checking out the dining and wine section of the NY 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!hardlikearmour

Serves 3 to 4 as a side dish

  • 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 don't like cilantro)
  1. Preheat oven to 350º 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.
  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.
Jump to Comments (11)

Tags: Easy, savory

Comments (11) Questions (0)

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over 1 year ago sel et poivre

I made this for lunch but used olive oil instead of coconut for my mother in law who has health concerns. It was excellent. Even my one year old who normally wouldn't go near any carrots, polished off her plate. Can't wait to remake this using coconut oil.

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about 3 years ago Bevi

This sounds lovely! My kids love coconut milk and always have it in their refrigerator. I can make this for them!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yay! Susan g turned it into a soup with coconut milk, which sounded delicious and pretty healthy.

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over 3 years ago susan g

And if we puree it with some coconut milk, will it be soup?

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I've not tried it, but say give it a go! You may need to add more seasoning.

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over 3 years ago susan g

I'm happy with the experiment: I made 1 pound of carrots with the full amount of seasonings, roasted; cooked red lentils in water, added coconut milk, spinach and the pulsed cooked carrots. Had it with a little yogurt on top, and we both ate 2 bowls. Thanks for the inspiration!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks for reporting back. The soup sounds delicious, glad I could inspire you in any way!

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almost 4 years ago Panfusine

you shd have submitted this to the carrot contest, would have been a surefire winner!

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almost 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

i did :)!

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almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Love it!!! ;o) P.S.

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almost 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, AJ. I thought I was done thinking of carrot recipes, but this one burst out of thin air!