Curried Charred Carrots

Curried Charred Carrots

Are you looking for a delicious and easy appetizer that will impress your guests? Look no further than these simple yet flavorful charred carrots! With just a few ingredients and easy steps, you can create a dish that is both beautiful and tasty.

Follow a more detailed step-by-step process for this easy recipe below.

  1. Buy fresh small carrots with the greens attached. This makes it a great option for a grab-and-go appetizer. Fun fact: the greens are also edible. 
  2. Chop off some of the tops, leaving about an inch of green stems.
  3. Clean and peel lightly, and add a pinch of salt to taste.
  4. In a large, wok style sauce pan (preferably with a lid) bring a shallow amount of water to boil, and boil carrots until pierceable with a fork about 5 minutes, depending on your desired crunch level.
  5. In a separate bowl, mix olive oil and a generous pour of the Cape Malay Curry from the African Spices Boxed Set, and a tad bit more salt. Mix Well. (If you like a bit of spice, you can add a bit of chili or peri peri flakes. Make sure to keep your choice to a simple heat so not to overtake the curry flavors).
  6. Remove carrots as ready and add them to the oil and spice mixture, toss until fully coated.
  7. Add carrots back onto a dry heat source of your choice to get a bit of a char. I like to add additional dry Cape Malay Curry at this stage to ensure a strong flavor and slight crustiness.
  8. Remove from heat once charred to your preference, and voila! 

Serve as is, with a dash of your favorite finishing salt, or with a bit of crumbled goat cheese to top, or both my personal favorite. 

Can also then be chilled in the fridge to serve as a cold appetizer or side for BBQs or any Spring or Summer meal— so many options! 

Pro tip: Pairs gorgeously with your favorite chilled, dry rose (like a Minuty).

Happy cooking... xo, Meg.

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