Plate of quinoa topped with Curry Roasted Carrots and Peanut Sauce
5 from 5 votes

Curry Roasted Carrots with Peanut Sauce

An Indian- and Thai-inspired dish: Curry roasted carrots with homemade peanut sauce.
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2
Category: Side
Cuisine: Gluten-Free, Indian/Thai-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh.


  • 1 medium bundle carrots (rinsed, scrubbed, tops removed and cut in half if large // 1 bundle yields ~8 carrots)
  • 1-2 Tbsp melted coconut oil (for roasting // or sub olive or avocado 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)

TOPPINGS optional

  • Sriracha
  • Minced basil and/or cilantro
  • Crushed peanuts
  • Lime


  1. Preheat oven to 400 degrees F (204 C).
  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 is a rough estimate calculated without millet.

Nutrition Per Serving (1 of 2)