Mulligatawny Carrots

March 3, 2011

Test Kitchen-Approved

Author Notes: 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!hardlikearmour

Food52 Review: I have never had anything "Mulligatawny," but liked the look of the recipe and decided to give it a go. I really loved the flavors, which provided immeasurable depth and warmth. I would not change a thing except to make much more next time. I'm still craving the flavors. Everything worked so well with the coconut oil. Robin Taylor

Serves: 3 to 4 as a side dish

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 don't like cilantro)
In This Recipe

Directions

  1. 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.
  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.

More Great Recipes:
Indian|Carrot|Cilantro|Cumin|Parsley|Vegetable|Make Ahead|Roast|Serves a Crowd|Gluten-Free|Vegetarian|Vegan

Reviews (13) Questions (0)

13 Reviews

james January 20, 2018
I mentioned this recipe to my wife & she asked if it had apple in it. I said no but I think it would be really good. I have made mulligatawny soup before and I always put apple in it. I'll try it & let you know. <br />jmeerainbird
 
dymnyno November 15, 2016
I made a trial batch of this recipe tonight and it was delicious. We are foregoing turkey this Thanksgiving and preparing an Indian feast instead. This will be a big hit with them for sure!
 
sel E. April 9, 2013
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.
 
Bevi September 22, 2011
This sounds lovely! My kids love coconut milk and always have it in their refrigerator. I can make this for them!
 
Author Comment
hardlikearmour September 22, 2011
Yay! Susan g turned it into a soup with coconut milk, which sounded delicious and pretty healthy.
 
susan G. June 13, 2011
And if we puree it with some coconut milk, will it be soup?
 
Author Comment
hardlikearmour June 13, 2011
I've not tried it, but say give it a go! You may need to add more seasoning.
 
susan G. June 17, 2011
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!
 
Author Comment
hardlikearmour June 18, 2011
Thanks for reporting back. The soup sounds delicious, glad I could inspire you in any way!
 
Panfusine March 5, 2011
you shd have submitted this to the carrot contest, would have been a surefire winner!
 
Author Comment
hardlikearmour March 5, 2011
i did :)!
 
AntoniaJames March 3, 2011
Love it!!! ;o) P.S.
 
Author Comment
hardlikearmour March 3, 2011
Thanks, AJ. I thought I was done thinking of carrot recipes, but this one burst out of thin air!