Honey Curry Carrots with Chive Yogurt

I love when I can get my youngest son to try new dishes.  He is a big carrot fan, so I found a recipe where we would fix them in a different way.  He has “tasted” curry before and liked it, but has never actually had it as part of a meal.  It was time to change that.

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The recipe wanted me to roast them in the oven at 425 F.  Sorry….its summer!  I can saute them slowly on the skillet and save heating up the whole kitchen.  A couple of other small changes and we were ready to go.  I used honey as a base for the curry powder.  As a foil to the sweetness, some Greek yogurt with garlic chives and a nice dose of cracked black pepper.  It came together quickly and was ready at the same time the kabobs were.  Add some sliced tomatoes to the plate cause…..its summer!

The sweet curried carrots, the cool creamy tang of the yogurt and chives with a slight bite of pepper was a winning combination.  My son ate all of this dish before the kabobs.  Uhhhh that doesn’t happen, he is carnivorous Rex.  Then he went back and cleaned out the skillet.  I think we have a winner here!

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You’ll need:

1 1/2 lbs of carrots, peeled, halved and cut into 2-3 inch lengths (you can also use baby carrots for this, just make sure your pieced are fairly uniform in size)

Olive oil, for sauteing

Pinch of salt

3 Tbs local honey

1 Tbs of your favorite curry powder

3/4 cup plain non-fat Greek yogurt

1/3 cup garlic chives, chopped

Fresh ground black pepper, to taste

In a small bowl combine yogurt, garlic chives and black pepper.  Stir and set aside for flavors to blend.

Place honey in a small microwave safe bowl.  Heat in microwave for about 20 secs (it will get hot quickly), stir in curry powder.  Set aside.

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In a heated medium skillet (I like cast iron) add olive oil and carrots and saute over medium-low heat.

Sprinkle carrots with a little salt and saute, covered, until they begin to yield liquid: about 10 minutes.

Remove lid and add honey/curry mixture.  Continue to cook uncovered, stirring occasionally, until carrots are tender and liquid is reduced.  Stir to coat carrots with curry glaze.  Remove from heat.  Serve warm with chive yogurt.  Enjoy!

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One thought on “Honey Curry Carrots with Chive Yogurt

  1. Pingback: Sweet Sriracha Grilled Pork | good food not much time

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