Curry Roasted Carrots with Peanut Sauce

Curry Roasted Carrot Plate over millet with lime wedges and bowl of peanut sauce

This isn’t your mother’s carrot. No offense to your mom or her maple-coated carrot sticks, but this is a very different ball game.

Millet and carrots to make our Curry Baked Carrot recipe

Apart from peas, corn, and canned pears, the only whole food my mother could eat were carrots. He always cooks them in a roasting pan and they get so soft and sweet that I think it’s candy.

Pan with freshly baked carrots

These baked carrots have a similar tenderness but are slightly more savory than sweet. It’s because I doused it with curry powder*, one of my new favorite spice mixes. The sweetness comes from the natural sweetness of the carrots and homemade peanut sauce. Such a brilliant combination.

*Notes: Learn about the origins of curry powder and find DIY recipes here.

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A bowl of peanut sauce for topping Roasted Carrot Curry

I tried making coconut millet for this recipe but failed miserably. So I tried it again using vegetable stock. Much tastier, much less sticky, much…More If anyone has mastered the art of making coconut millet, please let me know. I definitely haven’t found that “trick”.

Plate filled with our collection of Carrot Curry with Peanut Sauce recipes

These carrots make a lovely side to any dish, especially spicy grilled chicken or even roasted lentils. I like carrots on their own so I settle for just eating them over millet with a little peanut sauce*, which I found filling a lot. But feel free to treat this recipe as inspiration and make it your own. It made me think the curry carrot bean soup would be amazing….maybe next time.

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*Notes: You can learn about peanut sauce and its origins here.

A plate of millet topped with Carrot Curry and drizzled with peanut sauce
Our Curry Roasted Carrot Plate with Peanut Sauce for a gluten-free vegan side dish

Curry Roasted Carrots with Peanut Sauce

India and Thailand inspired dish: Grilled carrot curry with homemade peanut sauce.

Preparation time 5 minute
Cooking time 25 minute
Total Time 30 minute
Portion 2
Course Side
Cook Gluten Free, Indian/Thai Inspired, Vegan
Freezer Friendly No
Is it fixed? Best when fresh


  • Preheat oven to 400 degrees F (204 C).
  • Place carrots on a baking sheet and toss with oil, salt, pepper, and curry powder.
  • Bake for 20-25 minutes or until tender and browned, stirring once halfway.
  • Meanwhile prepare the peanut sauce (see link above).
  • Once the carrots are roasted, place over 3/4 cup millet and sprinkle with peanut sauce. Other toppings may include sriracha, fresh herbs, crushed peanuts, or lime juice.

Nutrition (1 of 2 portion)

Portion: 1 g Calories: 398 Carbohydrate: 44 g proteins: 8 g Fat: 21 g Trans fat: g Cholesterol: mg Fiber: 9 g Sugar: 26 g