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Parve
Easy
6 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
Don’t fret if you’re not a curry lover. The combination of coconut oil, sweet carrots and curry gives these carrots a mysterious sweetness and fantastic flavor. I like the colorful package of purple, yellow, and orange carrots that are available year-round from Trader Joe’s.
2 tablespoons coconut oil
2 pounds colorful carrots, peeled and sliced into 4-inch by 1/2-inch-thick diagonal slices (or use artisanal baby colorful carrots with short stem)
1 teaspoon curry powder
1/2 teaspoon ground dry mustard
1/4 cup chopped fresh cilantro or parsley
1 teaspoon Manischewitz Kosher Salt
1/4 teaspoon ground Gefen Black Pepper
In a large skillet or cast iron pan, heat coconut oil until melted and hot. Add carrots, and cook undisturbed for four minutes.
Toss and cook an additional four minutes, until carrots are slightly caramelized but still hold their shape.
Add curry and mustard, and toss. Cook an additional two to three minutes. Stir in cilantro or parsley, kosher salt and pepper. Serve warm.
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Can I roast these in the oven?
You should be able to but they definitely take a while to get soft in the oven.