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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 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
- 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)
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Carrot Recipe
- This recipe was entered in the contest for Your Best Weeknight Roast