Curry-Cashew Carrots
Creamy and flavorful Curry-Cashew Carrots combine sweet carrots with aromatic curry, crunchy cashews, and a hint of sherry, perfect for a comforting side dish or light meal.
Ingredients
Instructions
- In a 3-quart saucepan over medium heat, bring 2 inches of water to a boil.
- Add carrots and 1/2 teaspoon salt to the boiling water.
- Reduce heat to low, cover, and simmer for 15 minutes or until tender-crisp; drain.
- Add butter, curry powder, cashew nuts, brown sugar, and sherry to the carrots.
- Stir and cook for a few minutes until piping hot and well mixed.
Tips & Substitutions
For a richer flavor, consider using ghee instead of butter, which adds a traditional Indian taste. You can substitute cashew nuts with almonds or peanuts if needed, and feel free to adjust the curry powder to your spice preference. If you want to add more texture, toss in some cooked peas or bell peppers. This dish also pairs well with Indian Fried Bread for a complete meal.
Serving Suggestions
Serve Curry-Cashew Carrots as a vibrant side dish alongside grilled chicken or fish, or as part of a vegetarian spread. They complement dishes like Indian Rice Country beautifully. For a complete meal, add a fresh salad or a side of naan bread. Garnish with fresh cilantro or sliced green onions for added color and flavor.
Storage & Reheating
To store leftovers, place the Curry-Cashew Carrots in an airtight container and refrigerate for up to three days. When reheating, gently warm them in a saucepan over low heat, adding a splash of water or sherry to prevent drying out. You can also microwave them in short intervals, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Curry-Cashew Carrots contains roughly 1315 calories, with 33g protein, 134g carbohydrates, and 92g fat. It is an excellent source of dietary fiber (437% of the Daily Value), iron (222% of the Daily Value), and calcium (93% of the Daily Value). Note that it is relatively high in sodium, at 1891mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish vegan?
Yes, you can easily make this dish vegan by substituting the butter with a plant-based alternative, such as coconut oil or vegan butter. Additionally, ensure that the cooking sherry is suitable for vegans. The dish will still be rich and flavorful without the dairy.
How can I make this recipe spicier?
To add more heat, consider incorporating diced fresh chili peppers or a pinch of cayenne pepper along with the curry powder. You can also serve the dish with a side of spicy chutney, which will enhance the overall flavor profile and add a kick.
Can I use frozen carrots for this recipe?
While fresh carrots are recommended for the best texture, you can use frozen carrots in a pinch. Just be sure to thaw and drain them before cooking, as frozen vegetables may have excess moisture. Adjust cooking time as needed to ensure they are heated through but not mushy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).