Curry Spiced Carrots

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Hand over the recipe reins to chef Jody Adams this week. The James Beard award-winning chef is an industry veteran (and cookbook author and Top Chef Masters alumna) with unmatched culinary expertise, which she’s sharing with you through a top-notch root vegetable dish. Adams uses ginger, turmeric and curry powder to create a smoky and spicy flavor before braising them in lime juice, carrot juice and coconut milk. The curried side is just the boost you need to kickstart your winter palate.


  • 3 tablespoons unsalted butter
  • 4 teaspoons grated fresh ginger
  • 2 teaspoons grated fresh turmeric
  • 4 tablespoons minced red onion
  • 1 teaspoon curry powder
  • 2 pounds carrots, washed, peeled and cut in half lengthwise
  • Kosher salt and freshly ground black pepper
  • 1/2 cup carrot juice
  • 3-4 tablespoons lime juice
  • 1 cup coconut milk
  • 1 avocado
  • 2 tablespoons cilantro leaves


  1. Melt butter in a large sauté pan over medium heat.
  2. Add ginger, turmeric and 3 tablespoons red onion and cook until tender, about 4 minutes.
  3. Add the curry powder and cook 30 seconds.
  4. Add carrots, season with salt and pepper. Add carrot juice. Reduce heat to low, cover with a lid, and cook until carrots are just tender, about 12 minutes.
  5. Remove the lid, increase the heat to medium, add 3 tablespoons lime juice and reduce the pan juices to a glaze to coat the carrots.
  6. Add the coconut milk and reduce to a loose glaze.
  7. Taste and adjust seasoning adding more salt, pepper and lime juice as needed.
  8. To serve, cut the avocado in half, remove the pit. Scoop out the avocado halves and cut lengthwise into 1/2 inch slices.
  9. Arrange the carrots on a platter with the sauce. Put avocado slices around the carrots. Sprinkle with the remaining red onion. Garnish with cilantro.

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