My new favorite vegetable. I’ve never been a fan of curry, but this is to die for!
- 8 ounces, weight Carrots
- 2 tablespoons Butter
- 2 tablespoons brown sugar
- 2 teaspoons Curry powder
- ½ cups Finely chopped peanuts, divided
- 2 tablespoons tahini paste
- ½ cups Plain Greek yogurt
- Chopped chives, to garnish
Slice the carrots diagonally 1/4 inch thick. Boil carrots over medium-high heat until tender, about 7 minutes. Drain.
Add the butter to a medium sauté pan and melt. When melted, sauté the drained carrots for 2 minutes. Add the brown sugar and cook until the carrots are lightly browned, about 5 minutes.
Add the curry powder and toss to coat the carrots. Cook an additional 3 minutes. Remove from the heat and add half of the crushed peanuts. Mix and transfer to a plate.
Mix the tahini and yogurt and drizzle the carrots with the remaining chopped peanuts. Decorate with chives and enjoy.