Tuesday, July 13, 2010

Curried Carrot Salad

This is short and photoless, cause the last one was long and had lots of pictures, and this one isn't pretty to look at. But it's pretty damn tasty.

Waste not, want not. I still had at least a large bag (probably more) of baby carrots sitting in a tub of water in my fridge from doing the food for the We Are Family benefit last month. (Check them out. They rock in more ways than one.) I was trying to get through them, but there's only so many baby carrots and hummus a person can eat. (And I ate a lot of baby carrots and hummus. Didn't seem to be making a dent.) So, heat be damned, I roasted those suckers. With some garlic, ginger and curry powder. When they cooled down, I coated them in Greek-style yogurt. They won't last long now.

1 largeish bag baby carrots (or similar amount of regular carrots - remember those? - peeled and chopped into big-ish pieces)
1 tbsp minced garlic
1 tbsp minced fresh ginger
1 tbsp curry powder
1/3 cup olive oil
1/4 tsp salt
fresh ground pepper
1 cup Greek-style or strained plain yogurt

Preheat the oven to 75. Put the carrots in a largeish roasting pan. Mix the garlic, ginger, curry powder and olive oil into a loose paste and coat the carrots with it. (Cmon... just use your hands. It's so much easier.) Roast the carrots, stirring occasionally until they're sweet and tender and beginning to caramelize, at least an hour. Cool to room temperature and coat with yogurt.

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