Curried Carrot Salad Food

CURRIED CARROT SALAD

Steps:

• Toss carrots with raisins and onions in large bowl; set aside.
• Mix all remaining ingredients with wire whisk until well blended. Add to carrot mixture; toss to coat. Cover.
• Refrigerate 1 hour or until ready to serve.

SHAVED CARROT AND PEAR SALAD WITH CURRY VINAIGRETTE

Steps:

• Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.
• In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

CURRIED CARROT SOUP

Steps:

• Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
• Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

SOUTH AFRICAN - CURRIED CARROT SALAD

Steps:

• Peel the carrots and slice thinly.
• Cover the slices with water and boil just until soft then drain and set aside until needed.
• Peel and halve the onions and slice thinly then cover the onions with boiling water and leave to stand for 15 minutes, then drain the onions.
• In a large pot add the cooked carrots and onions, white vinegar, sugar, raisins, salt, cloves and black peppercorns and bring to a boil.
• Mix the corn flour and curry powder with 1/2 cup of water.
• Now add the curry mixture to the carrot mixture and let boil for 10 minutes, stirring occasionally.
• Spoon the hot curried carrots into clean hot jars and seal immediately.

CURRIED CARROT SALAD

Steps:

• Place the onions, if using, in a bowl and cover with cold water. Soak for 15 minutes, drain, rinse with cold water, then pat dry using a paper towel.
• Meanwhile, make the dressing: Whisk together the oil, buttermilk, lemon juice, mustard, curry powder and cumin in a large bowl; season with salt and pepper.
• Add the carrots, parsley, capers and drained onions, if using, and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again just before serving).

CURRIED CARROTS

Steps:

• Place the carrots in a heavy large saucepan and add cold water to cover.
• Cook over medium high heat just until tender, about 15 minutes.
• Drain and return to pan.
• Mix the butter, curry powder, salt and pepper and add to the carrots.
• Heat over very low heat, tossing to coat the carrots with the butter mixture.
• Add the lemon juice and brown sugar.
• Heat, tossing occasionally, until the carrots are glazed.
• Sprinkle with chopped pecans.
• Serve immediately.

CURRIED CARROT SALAD WITH NONFAT YOGURT

Steps:

• Whisk first 5 ingredients in large bowl. Add carrots and currants; toss to coat. Season to taste with salt and pepper.

CURRY-LACED GRATED CARROT SALAD

Steps:

• Place the onions in a bowl and cover with cold water. Soak for 15 minutes, drain, rinse with cold water, and drain on paper towels. Add to the carrots along with the capers and parsley. Make the dressing as directed, adding to it the curry powder and ground cumin. Toss with the salad.