I bought a big bag of carrots the other day because our foster dog pretty much always wants to eat (including vegetables), and we’d heard that freezing carrots would give her a good, low calorie treat that would occupy her for a little longer than room temperature carrots…kind of like a bright orange rawhide in a way. Well, it turns out that frozen carrots are the only food she doesn’t like. With our unanticipated bounty of carrots that we now needed to use, we did a few things. First, we made some Roasted Carrot Dog Biscuits…after all, we bought the bag with the intention of appeasing the little lady.
However, after making the dog treats, we still had a bunch of carrots left. So, we decided to revisit our Carrot Curry concept from our Coconut Carrot Curried Chicken and turn these giant orange sticks into a spicy/earthy/sweet sauce! This time, we decided to roast our carrots instead of cooking them with wet heat, which took longer, but added a real richness to the flavour profile. From there, we added some onion/garlic notes and pureed everything together with cashew milk (instead of coconut milk). Then, we added it to some sliced Soya Chaap and served over rice!
Time: 60 Minutes
Ingredients:
- 5-6 large carrots
- Onion
- Garlic
- 2 Roma Tomatoes
- 1-1.5 cups Cashew Milk or a Handful of Cashews in 1-1.5 cups of Hot Water
- Garam Masala
- Kashmiri Chili Powder (optional)
- Ground Turmeric
- Soya Chaap
Method:
- Preheat your oven to 375 degrees F.
- Peel your carrots, and cut them into chunks about a half inch wide.
- Place your carrot chunks into a roasting dish, toss in a little oil (we used avocado oil), and roast for around 30-35 minutes until soft.
- As your carrots cook, peel and dice your onion and garlic.
- Heat a little ghee, coconut oil, or avocado oil in a pan, and add your onion and garlic. Cook until your onion starts to turn opaque.
- As your onion and garlic cook, dice your tomatoes. Then, when ready, add them to your pan.
- When your carrots are soft, add them to the pan as well, and generously sprinkle in your spices. Continue to cook until your tomatoes lose their form.
- As your veggies cook in the pan, rinse your soya chaap, and remove the popsicle sticks. Then, cut into cross-sections about a half inch thick.
- Scoop all of your veggies into a blender (work in batches if you must) with your cashew milk (or cashews in hot water), and puree.
- As your veggies puree, add a little more oil into your pan, and sear your soya chaap.
- Pour your carrot sauce into the pan, stir, and heat everything again.
- Plate, devour, and enjoy!
