Best Sweet And Sour Curried Carrot Recipes

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 ROASTED CARROTS

Steps:

• Set oven rack in middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
• Toss carrots with olive oil, curry powder and salt directly on baking sheet until evenly coated. Roast, stirring with a rubber spatula a few times to prevent sticking and burning, until tender, 25-30 minutes. Toss roasted carrots with honey directly on baking sheet. Taste and add more salt, pepper or honey if desired.

SWEET AND SOUR CURRIED CARROT

Steps:

• In a warm pan, add the oil and fry the onions until softened.
• Add the lime leaf, garlic, mustard seeds and stir for a minute.
• Add the raisins and all the preserved lemon and fry for a further minute.
• Add the curry powder, carrots, stock and honey and stir through and bring to the boil, place on a lid and simmer gently for 30 minutes.
• When simmered remove the lime leaf. Serve curry with the carrot chunky or roughly blend with a hand blender.

SWEET AND SOUR CARROTS

Steps:

• Boil sliced carrots until crips-tender; drain and remove from pan.
• In the same pan combine all other ingredients, cook over medium until bubbly.
• Add carrots back into the pan, stir and cook until heated through.

SWEET-AND-SOUR CARROTS

Steps:

• Halve 1 pound carrots lengthwise and cut into 3-inch pieces; steam until tender, about 15 minutes. Meanwhile, simmer 2 tablespoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 1 smashed garlic clove and a pinch of salt until syrupy, about 3 minutes. Add a pinch of red pepper flakes. Season the carrots with salt and drizzle with the sweet-and-sour sauce. Top with chopped parsley.

SWEET AND SOUR CARROTS

Steps:

• Peel carrots and cut on the diagonal. in wok add 1 cup water add carrots
• Cook them until barely tender; add bell pepper that has been cut into 1 inch squares.
• Cook 3 minutes; drain wok . Set carrots and peppers aside.
• Drain pineapple, saving the juice. Add enough water to the juice to make 1/3 cup. Add salt, vinegar and soy sauce. put into wok
• Cook until bubbly; add carrots and bell peppers; serve hot.

SWEET AND SOUR CARROTS

Steps:

• Bring a pot of salted water to boil and add the sliced carrots, cook until the carrots are just tender. Strain the carrots and let sit for 10 minutes. In a large bowl add the cooled carrots, onions, parsley, paprika, black pepper, cinnamon, chili flakes, 2 tablespoons sugar, 1 cup orange juice, 1/2 cup red wine vinegar, 2 ounces olive oil. Season to taste with salt. Mix all the ingredients together well and refrigerate for 20 to 30 minutes. Garnish salad with 1 orange, peeled and sliced.

TíA ROSA AND RUTH EICHNER'S SWEET-AND-SOUR CARROTS

Steps:

• 1. Boil the whole carrots until tender, then cut into 1/2-inch rounds. Steam the bell peppers and onions until tender. Combine all the vegetables in a large crock or bowl.
• 2. Combine the vinegar and the sugar in a saucepan over low heat. Cook for 5 minutes, stirring to dissolve the sugar. Stir in the tomato puree, mustard, and Worcestershire. Remove from the heat. Pour over the vegetables and stir together well. Taste and adjust seasoning with salt and pepper. Cover and chill for at least 2 hours before serving.

SWEET AND SOUR CARROTS

Steps:

• 1. Place the carrots, olive oil, 1/2 the salt and water in a large saucepan over high heat. Bring to a boil and cook until the water has evaporated, about 7 minutes- keep a watch on them so they don't scorch.
• 2. Stir in the onion and cook for 1 minute. Add the sugar and mix. Add the vinegar, pepper, and remaining salt and stir until there is a glaze coating the carrots, about 30 seconds. Remove from the heat and stir in the mint. Place in serving bowl.