Sauteed Curry Flavor Carrots

Carrots are used so often as a secondary ingredient in soups, stews and sauces that they are often overlooked as a stand-alone side dish on their own. A recent bargain on carrots caught my eye and the following recipe featuring them was soon born.

In this very easy recipe, julienned carrots are quickly sautéed till crisp-tender in a bit of butter and seasoned with a light touch of curry powder. The result is delicious and goes well with beef, pork or chicken main dishes. The touch of curry powder is just enough to fragrance the carrots without overwhelming their natural sweetness, and the color is stunning.

You can julienne-cut carrots yourself with a food processor or mandoline, but most markets these days sell carrots already julienned and ready to use. From start to finish, this dish is ready to serve in under five minutes.

If you’re in the winter vegetable doldrums, give this very quick and delicious dish a try.

Sauteed Curry Flavor Carrots
10 oz julienne cut carrots (about 2 cups)
1 tablepoon butter
¼ tsp curry powder (mild or hot)
Salt & pepper to taste

Melt the butter in a medium sauté pan over medium heat until it just begins to turn brown and smells nutty.

Add the carrots and sauté for about three minutes. Add the curry powder and sautee and additional minute, tossing well. Add salt and pepper to taste and serve.

Recipe can very easily be doubled or tripled to serve more people.

Serves 2-3

    • mary
    • February 19th, 2011

    Did you cut the carrots yourself? They look like they are cut by a box grater. Just wondering because it exudes so much moisture from the carrots, if you found them to be watery.

    I do have both a FP and a mandoline, but don’t like buying pre-cut, expensive veggies. So, I would have to choose a method to juilienne them to my liking.

    Thank you, they look great.

    I usually peel and cut into 1 inch chunks, toss with salt and pepper and a little olive oil and pop them in the oven at 450 F., for about 15-20 minutes. They are very good this way as well. But, this dish would be a great try too!

    • The carrots in this photo were purchased already julienned. Normally I wouldn’t pay the extra price for pre-cut veggies, but they were on sale for 98 cents and I couldn’t pass them up. I also have a mandoline that cuts carrots just like this but I find the julienne blade on my food processor makes quicker work for the task.

      I don’t think a box grater would work for this particular recipe. I agree the carrots would become too mushy since the pieces would be too small. I do,however, use a box grater to grate carrots for carrot cake, but I wouldn’t use it for this recipe.

      Thanks for the great comment!

  1. What a great idea. They look yummy!

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