Health, Fitness & Food

Curried Carrot Cashew Salad

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There are taste mixtures I’ve a tough time not repeating on a regular basis. This salad is pretty indicative of certainly one of my favorites: carrots and curry. I’ve made curried carrot soup, a split pea curried carrot soup, and I’ve been tinkering with a carrot curry for an eBook I’ve been engaged on. The earthy, barely candy taste of the carrots is a stunning praise to the spice from the curry.

Curried Carrot Cashew Salad | Naturally Ella

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A flavorful vegetable-based salad utilizing carrots roasted with coconut oil and curry powdered then tossed with recent herbs, lemon juice, and toasted cashews.

Course:

Salad

Servings: 2 servings

Calories: 460 kcal

Roasted Carrots

  • 1
    pound
    carrots
  • 1
    tablespoon
    coconut oil
    melted
  • 1
    tablespoon
    gentle curry powder

Toasted Cashews

  • Salt
    as wanted
  • 2
    teaspoons
    coconut oil
  • ½
    cup
    uncooked cashews

Salad

  • ¼
    cup
    unsweetened coconut
  • 1/four
    cup
    loosely packed parsley
    chopped
  • 1/four
    cup
    loosely packed cilantro
    chopped
  • Salt
    to style
  • Fresh lemon juice
    to style
  1. Preheat oven to 400˚F. Cut carrots on the bias in ¼” slices. In a roasting pan, toss with the melted coconut oil and the curry powder. If your curry powder doesn’t have salt within the combine, add a pinch to the pan. Toss till the carrots are coated with the coconut oil and curry powder. Roast till the carrots are tender, 25 to 30 minutes. Let cool barely.

  2. Heat a small skillet over medium-low warmth. Add the coconut oil adopted by the cashews. Toast, stirring incessantly, till the cashews are browning, 2 to three minutes. Remove and put aside. Wipe out the skillet and add the coconut flakes. Toast the coconut till golden.

  3. When the carrots are executed, place in a bowl together with the toasted cashews, coconut flakes, parsley, and cilantro. Add a pinch of salt as wanted and squeeze a half of lemon or so over the carrot salad. Toss till every thing is nicely mixed and serve.

Tips & Tricks: Make your personal curry powder mix or discover one from a top quality supply. I like discovering a spice store and making an attempt completely different blends.

I do not peel carrots. Instead I give them scrub and that’s normally simply wha they want.

Stock up: get the pantry components you will want: Cashews, Carrots, Coconut Oil

Nutrition: see the information.

 

Cashew Salad

variations

Add Greens: Make this a bit extra of a conventional salad by including lettuce, spinach, or shredded kale. You may whip up a lemon-vinaigrette for dressing.

Add Grains: If I’m making an actual salad out of those curried carrots, I additionally like so as to add a handful of cooked grains like quinoa or millet.

Swap Produce: Sweet potatoes or cubed butternut squash work nicely instead of the carrots.

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