Best Coconut Carrots Recipes

COCONUT CURRY WITH CAULIFLOWER, CARROTS, & CHICKPEAS

Steps:

• In a large skillet heat the oil to medium-high heat. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
• Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
• Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
• Serve on hot rice with yogurt on top.

GRILLED CARROTS WITH HERBY COCONUT YOGURT AND SPICY BEET VINAIGRETTE

Steps:

• Make the Beet Vinaigrette:
• Put the beet in a small mixing bowl, season with the salt, stir, and set aside for 10 minutes to soften and season the beet. Combine the vinegar, garlic, and chile in a small saucepan, bring all to a boil over high heat, then lower heat to gently simmer for 1 minute, just to cook off the garlic's raw flavor. Pour the hot mixture over the beets, stir, and let sit at room temperature for 1 hour. Stir in the olive oil.
• Make the Herby Coconut Yogurt:
• Roughly chop the herbs. In a small bowl, combine the yogurt, most of the herbs, the scallion, and the salt. Use a Microplane to grate the lime zest into the bowl, then halve the lime and squeeze in the juice. Stir well.
• Grill the carrots and make the dish:
• Fire up a grill to cook with medium-high heat. On a plate, rub the carrots with the avocado oil to just barely coat them (excess oil will lead to flare-ups and unpleasant flavor). Season the carrots with the salt, toss, and grill, turning them occasionally and moving them to a cooler part of the grill if they get dark before they're tender, until lightly charred and fully tender, 6 to 8 minutes. Let them cool for a couple of minutes.
• Spread the yogurt on a platter and top with the carrots. Spoon on the pickle-y beets first, then drizzle on about 2 tablespoons of the vinaigrette. Sprinkle with the remaining herbs and serve.

COCONUT CARROTS

Steps:

• In a medium saucepan over medium heat, combine carrots and cream of coconut. Simmer until carrots are tender, about 20 minutes.

POTATOES AND CARROTS IN COCONUT CURRY

Steps:

• Wash the potatoes thoroughly, then place them in the slow cooker insert and add the water. Cover and cook on low for 4-5 hours, or until the potatoes are fairly tender (cooking time will depend on the size and type of potato you use). Tiny red potatoes, for instance, will generally cook in less than 4 hours, so use a fork to determine doneness. If your potatoes are fairly large, you may wish to cut them carefully into quarters.
• In a saute pan, heat the oil and saute the onion over medium-high heat until golden brown, about 10 minutes. Add the garlic, cumin seeds, and fennel seeds and continue cooking for another 2-3 minutes. Add the onion, carrots, and curry powder to the potatoes and carefully stir in the coconut cream. Re-cover and continue cooking for 1 hour.
• Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.

ROASTED COCONUT CARROTS

Steps:

• Heat oven to 400 degrees. Peel carrots and cut into 2-inch batons. Season well with salt and pepper and drizzle with coconut oil. Spread them on a baking sheet and roast, uncovered, until carrots are lightly browned and tender when pierced, 20 to 25 minutes. (Carrots may be roasted in advance and reheated if desired.)
• Transfer hot carrots to a serving dish. Add jalapeño and mint and toss to distribute. Sprinkle with cilantro and squeeze lime juice over everything. Garnish with lime wedges.

VEGETARIAN THANKSGIVING SOUP WITH CARROTS, GINGER, AND COCONUT

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper. Saute, stirring occasionally, until onion is soft, 8 to 10 minutes. Add carrots and smashed garlic; saute for 5 to 7 minutes.
• Stir in broth, parsley, ginger, thyme, and sage. Reduce to a simmer and cook until carrots are soft, about 30 minutes.
• Remove the sprigs of thyme with a fork or spatula. Transfer soup to a blender and blend until smooth.
• Return soup to the pot. Add coconut cream, coconut milk, pesto, and maple syrup; let simmer for 10 minutes.
• Ladle into serving bowls and add a dollop of sour cream to each bowl.

STIR-FRIED CARROTS WITH COCONUT

Steps:

• Place oil in a large frying pan, wok, or karhai over medium heat. When hot, add urad dal. As soon as it begins to change color, add mustard seeds and red chiles. When the mustard seeds pop and the chiles darken -- a matter of seconds -- add carrots, ginger, and 1/2 teaspoon salt. Mix well, then add 4 tablespoons water. Cover and cook over low heat until carrots are tender, 3 to 6 minutes. Add coconut and cilantro; mix well. Serve immediately.

SLOW COOKER POTATOES AND CARROTS IN COCONUT CURRY

Steps:

• 1. Wash the potatoes thoroughly, then place into the slow cooker insert and add the water. Cover and cook on low for 4-5 hours, or until the potatoes are fairly tender (cooking time will depend upon the size and type of potato you use). Tiny red potatoes, for instance, will generally cook in less than 4 hours, so use a fork to determine doneness. If your potatoes are fairly large, you may wish to cut them into quarters.
• 2. In a saute pan, heat the oil and saute the onion over medium-high heat until golden brown, about 10 minutes. Add the garlic, cumin seeds, and fennel seeds and continue cooking for another 2-3 minutes. Add the onion, carrots and curry powder to the potatoes and carefully stir in the coconut cream. Re-cover and continue cooking for 1 hour.
• 3. Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.

COCONUT-GINGER CARROTS

Steps:

• Preheat oven to 375. Spray a baking pan with cooking spray and set aside.
• Place a large skillet over medium heat. After a minute or so, add a tablespoon of olive oil and swirl to coat the pan.
• Add the onion and ginger and saute for five minutes.
• Stir in the garlic and 1/4 teaspoons salt, and saute for another five minutes.
• Add the carrots and remaining 1/4 teaspoons salt, and stir until the carrots are coated with the onion mixture. Turn the heat down to medium-low and, cover the pan, and cook without stirring for another five minutes. (Katzen says five; I'd say ten, at least, unless you like really crunchy carrots.).
• Add the lemon or lime juice and the crystallized ginger. Cover and cook without stirring for another five minutes.
• Transfer carrot mixture to the prepared baking dish, cover tightly with foil, and bake for 15 to 20 minutes, or until the carrots are fork tender. (I cooked for 20 and ended up with very crunchy carrots -- I think next time I'll go for 30 minutes.).
• Remove the dish from the oven, uncover, and sprinkle with the coconut. Return to the oven and cook, uncovered for another ten to fifteen minutes.

CARROTS-RAISINS-COCONUT BREAD

Steps:

• Preheat oven at 350°F
• In a big bowl, beat eggs until foaming. Add oil and vanilla. Add carrots, coconut and raisins, mix well.
• In another bowl, combine flour, salt, baking powder, cinnamon and sugar. Sift in the first mixture. Mix well (can use your hands).
• Pour in a greased and floured loaf pan. Cook about 1 hour.
• Remove from the pan and let cool on a rack. Note : The flavour and texture will be better if well packed in saran wrap and put in the fridge for a few days.

POTATOES AND CARROTS IN COCONUT CURRY

Steps:

• Wash the potatoes thoroughly, then place them in the slow cooker insert and add the water. Cover and cook on low for 4 to 5 hours, or until the potatoes are fairly tender. (Cooking time will depend on the size and the type of potato you use. Tiny red potatoes, for instance, will probably cook in less than 4 hours, so use a fork to determine doneness. If your potatoes are fairly large, you may wish to cut them carefully into quarters before proceeding with the rest of the recipe.)
• In a sauté pan, heat the oil and sauté the onion over medium-high heat until golden brown, about 10 minutes. Add the garlic, cumin seeds, and fennel seeds and continue cooking for another 2 to 3 minutes.
• Add the onion, carrots, and curry powder to the potatoes, and carefully stir in the coconut cream. Recover and continue cooking for 1 hour.
• Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.
• Suggested Beverage
• I picture something chilled and white: Gewürztraminer or Pinot Gris, perhaps? Maybe even a citrusy New Zealand Sauvignon Blanc?

GRILLED CARROTS WITH HERBY COCONUT YOGURT AND SPICY BEET VINAIGRETTE

Steps:

• PreparationMake the Beet Vinaigrette: Put the beet in a small mixing bowl, season with the salt, stir, and set aside for 10 minutes to soften and season the beet. Combine the vinegar, garlic, and chile in a small saucepan, bring all to a boil over high heat, then lower heat to gently simmer for 1 minute, just to cook off the garlic's raw flavor. Pour the hot mixture over the beets, stir, and let sit at room temperature for 1 hour. Stir in the olive oil. Make the Herby Coconut Yogurt: Roughly chop the herbs. In a small bowl, combine the yogurt, most of the herbs, the scallion, and the salt. Use a Microplane to grate the lime zest into the bowl, then halve the lime and squeeze in the juice. Stir well. Grill the carrots and make the dish: Fire up a grill to cook with medium-high heat. On a plate, rub the carrots with the avocado oil to just barely coat them (excess oil will lead to flare-ups and unpleasant flavor). Season the carrots with the salt, toss, and grill, turning them occasionally and moving them to a cooler part of the grill if they get dark before they're tender, until lightly charred and fully tender, 6 to 8 minutes. Let them cool for a couple of minutes. Spread the yogurt on a platter and top with the carrots. Spoon on the pickle-y beets first, then drizzle on about 2 tablespoons of the vinaigrette. Sprinkle with the remaining herbs and serve. From Everyone's Table © 2021 by Gregory Gourdet. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins, Amazon, or Bookshop.

COCONUT CEREAL-TREAT CARROTS

Steps:

• Line a 9-inch pie plate with plastic wrap, leaving an overhang. Lightly butter the plastic wrap and set aside.
• Melt the butter in a medium saucepan over low heat. Add the marshmallows and stir until melted and smooth, about 3 minutes. Tint bright orange with food coloring. Remove from the heat and stir in the cereal and coconut until well coated. Transfer the mixture to the pie plate. Fold the overhanging plastic wrap over the mixture and press to evenly pack into the dish. Let cool until firm, about 1 hour.
• Meanwhile, cut the sour apple twists into 3-inch pieces. Using kitchen shears, fringe the candy, leaving about 1/2 inch connected at one end.
• Invert the cereal treat onto a cutting board and peel off the plastic wrap. Cut into 12 wedges. Make a hole in the rounded edge of each wedge with a skewer and insert the candy to look like a carrot top.

GREEN BEANS & CARROTS IN COCONUT-TURMERIC CURRY

Steps:

• Heat the oil in a large, non-stick frying pan over medium. Add the onions, carrots and salt and cook 5 to 7 min, stirring occasionally, or until vegetables soften and onion just starts to get golden.
• Stir in garlic and ginger and cook 1 minute Stir in curry powder, turmeric, cayenne and cinnamon, then add beans and stir to coat. Cook about 3 min, then stir in contents of coconut milk can. Reduce heat to low, cover and cook 8 to 12 min or until beans are tender-crisp.
• Remove from heat and stir in lime juice. Garnish with cilantro.
• For more delicious and economical recipes that feature in-season fresh Canadian produce, visit the Walmart Recipe Centre at Walmart.ca/recipes.

PURéE DE CAROTTES - MASHED CARROTS WITH COCONUT MILK

Steps:

• Place the vegetables and a few coriander leaves in a pot. Cover with water, add a pinch of salt, and bring to a boil. Cover and cook until tender, about 20 minutes (or less depending on the size of the vegetable pieces).
• Drain and transfer to a food mill. Puree the vegetables.
• Heat the coconut milk and add to the mashed carrots with 2 tablespoons olive oil.
• Serve warm with a dash of fleur de sel, freshly chopped coriander and cracked red peppercorn.

GREEN BEANS & CARROTS IN COCONUT-TURMERIC CURRY

Steps:

• Heat the oil in a large, non-stick frying pan over medium. Add the onions, carrots and salt and cook 5 to 7 min, stirring occasionally, or until vegetables soften and onion just starts to get golden.
• Stir in garlic and ginger and cook 1 min. Stir in curry powder, turmeric, cayenne and cinnamon, then add beans and stir to coat. Cook about 3 min, then stir in contents of coconut milk can. Reduce heat to low, cover and cook 8 to 12 min or until beans are tender-crisp.
• Remove from heat and stir in lime juice. Garnish with cilantro.