This week on EDS, it’s all about the veggies! I’ve found that people struggle most with making everyday veggies taste desirable. While I can easily throw a salad together and call it a day, by taking a few extra steps to pack on the flavor.. You can have a winning dish that keeps you coming back again and again!
When thinking of the next best recipe, it was a no brainer. A recipe I make on a regular basis is something I’ve never shared! For whatever reason I just felt that perhaps with the simplicity of it, that it wouldn’t stand out, but I’m telling you.. it’s so good!
In regards to curry, if you’re a lil unsure about it keep in mind that I’m not big on curry. I use it in a handful of dishes where warranted, but it’s not my go to spice blend. That being said, the fact that I love this dish so much, speaks volumes!
What makes this dish so impactful, is honestly everything. It’s quick, easy, affordable, veggie focused, it’s slightly sweet from the carrots and maple syrup, slightly spicy from the curry powder, the sauce is effortless and can be used in countless dishes, it’s savory from the chopped nuts, and the cilantro just ties it all together. You can easily make this in bulk, it’s perfect for any season, and is guaranteed to win over even that friend who hates curry lol. (we all have one)
If you’re craving seamless veggie dishes or love all things curry, you have to try this new vegan Roasted Curried Carrots with my staple sauce, cashews and cilantro!
Carrots: Preheat oven to 375 degrees. Wash and peel carrot, remove the ends. Line a baking sheet with parchment paper. Place olive oil in hands and coat the carrots. Spread out carrots and season with curry powder, salt, and pepper. Roast for 35 minutes.
Sauce: In a shallow bowl combine all the ingredients. Whisk until smooth and adjust seasonings as desired. You can always add more curry! If it’s too powerful, add more sour cream to balance it out.
To serve place carrots on a dish and top with sauce, toasted cashews and cilantro!