Molasses Carrot Curry
Dive into the vibrant, flavor-packed world of this Molasses Carrot Curry, a delightful fusion of earthy spices and subtle sweetness. Tender carrots simmered in a rich blend of creamy coconut milk, aromatic curry spices, and the deep, caramel-like essence of blackstrap molasses create a dish that’s both comforting and unique. Fresh ginger and garlic add a zesty kick, while a touch of tomato paste brings depth to the velvety sauce. Perfect for weeknight dinners, this plant-based curry pairs beautifully with fluffy rice or warm naan, making it a satisfying meal for any occasion. Ready in just 45 minutes, this irresistible recipe is sure to become a staple in your rotation.
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Recipe Information
Ingredients
- 4 large Carrots
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 1 tablespoon (grated) Fresh ginger
- 3 Garlic cloves
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Curry powder
- 2 tablespoons Tomato paste
- 2 cups Vegetable broth
- 1 cup Coconut milk
- 1 tablespoon Blackstrap molasses
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (chopped) Fresh cilantro
- 4 servings (optional, for serving) Cooked rice or naan
Instructions
Peel and dice the carrots into small, bite-sized pieces. Set aside.
Heat the olive oil in a large skillet or pot over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
Add the grated ginger and minced garlic to the skillet. Sauté for another 1-2 minutes, stirring frequently to prevent burning.
Stir in the ground cumin, turmeric, coriander, and curry powder. Cook the spices for 1 minute to release their aroma.
Add the tomato paste and stir well to coat the onions and spices evenly.
Pour in the vegetable broth and coconut milk. Stir to combine and bring the mixture to a gentle simmer.
Add the diced carrots to the skillet. Cover and cook for 15-20 minutes, stirring occasionally, until the carrots are tender but not mushy.
Stir in the blackstrap molasses, salt, and black pepper. Simmer for another 2-3 minutes to meld the flavors.
Remove the skillet from heat and garnish with freshly chopped cilantro.
Serve hot over cooked rice or alongside warm naan, if desired.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4445 mg | 193% | |
| Total Carbohydrate | 294.5 g | 107% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 56.8 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3406 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
