Curry Roasted Carrots with Peanut Sauce

Curry Roasted Carrots with Millet and Peanut Sauce

These aren’t your mom’s carrots. No offense to your mom or her maple glazed carrot sticks, but these are a whole different ball game.

Millet and Carrots

Besides peas, corn and canned pears, the only whole food my mom could get me to eat was carrots. She’d always cook them in pot roasts and they’d get so soft and sweet that I thought they were candy.

Curry Roasted Carrots

These roasted carrots take on a similar softness but are slightly more savory than sweet. That’s because I doused them in curry powder, one of my new favorite spice blends. The sweet comes from the carrot’s natural sweetness and homemade peanut sauce. Such a brilliant combination.

Easy Peanut Sauce

I attempted to make coconut millet for this recipe but it totally failed. So I tried it again using vegetable stock. Much tastier, much less sticky, much…better. If anyone masters the art of making coconut millet let me know. I certainly have not found the “trick” yet.

Curried Carrots with Peanut Sauce

These carrots would make a lovely side to any entree, especially spicy grilled chicken or even baked lentils. I kind of love carrots on their own so I was content to just have them over the millet with a little peanut sauce, which I found plenty filling. But feel free to treat this recipe as inspiration and make it your own. That has me thinking a curried carrot peanut soup would be amazing….maybe next time.

Curried Carrots and Peanut SauceCurry Roasted Carrots with Peanut Sauce

5.0 from 2 reviews
Curry Roasted Carrots with Peanut Sauce
Prep time
Cook time
Total time
An Indian- and Thai-inspired dish: Curry roasted carrots with homemade peanut sauce.
Recipe type: Side Dish
Cuisine: Indian/Thai
Serves: 2
  • 1 medium bundle (~8) carrots, rinsed, scrubbed, tops removed and cut in half if large
  • 1-2 Tbsp melted coconut oil (for roasting), or sub olive or grapeseed oil
  • 2 tsp curry powder
  • ~ 1/4 tsp each sea salt and black pepper
  • peanut sauce for topping
  • 1 1/2 cups cooked millet (preferably in vegetable stock for best flavor)
  • Optional toppings: sriracha, minced basil/cilantro, crushed peanuts, lime
  1. Preheat oven to 400 degrees F.
  2. Place carrots on baking sheet and toss with oil, salt, pepper and curry powder.
  3. Roast for 20-25 minutes or until tender and brown, tossing once halfway through.
  4. In the meantime prepare peanut sauce (see link above).
  5. Once carrots are roasted, place over 3/4 cup millet and top with peanut sauce. Other toppings might include sriracha, fresh herbs, crushed peanuts or lime juice.
Nutrition Information
Serving size: 1/2 recipe Calories: 398 Fat: 21 g Carbohydrates: 44 g Sugar: 26 g Fiber: 9 g Protein: 8 g

Nutrition information is a rough estimate for half the recipe and does not include the millet.

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. says

    Oh my gosh, these seriously look awesome to me! I love carrots, i love curry and I love peanut sauce! So much awesomeness going on here!

  2. says

    Gorgeous colors + light in these photos! Curry and peanut sauce sound like a great combination as well. Yumm. As for the millet, this is what I’ve found to be the best method: (It is definitely thicker/stickier than quinoa) I usually use all water, but 1/2 water 1/2 veggie stock is great or even 1/2 milk for a creamier consistency. I actually prefer millet to quinoa! :) Hope this helps!

  3. says

    Oh yes! Carrots are one of my favorite vegetables of all time (OF ALL TIME!) and peanut sauce sounds like a perfect pairing. Sweet and salty, here I come!

  4. says

    Swoon. This will so be on my dinner menu next week – we’ve got carrots coming out of our ears over here from our CSA, and you know I’m a fool for peanut sauce.

    Dana – do you have a particular curry powder that you like?

  5. says

    This was my first time roasting carrots and they were overall delish! Some were a bit bitter however. Should I have skinned them first or just used fresher carrots? Thanks!

  6. sabel says

    I made this earlier in the week and it was amazing! Also, very easy to put together. Thank you for posting. I am wondering if this peanut sauce could be thinned and used for a quick pad thai?

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