Curried carrots and yogurt

I’ve really been digging this one lately.  It’s simple, but still tasty.  Probably there’s room for tasty flavor variations too.


  • Carrots (1-2 lbs)
  • 1/2-1 cup water or broth
  • Curry powder to taste
  • Salt to taste


  • Curry powder and fresh grated ginger
  • Fresh herbs (oregano, rosemary, sage, thyme, black pepper)


  • Wash and slice the carrots (thinner will make them cook faster)
  • Spread the carrots in a casserole dish
  • Sprinkle the curry powder and salt on the carrots
  • Pour in the water/broth
  • Cover
  • Bake at 400 for 1 hour (this will make them nice and soft)

I’ve been eating this with plain yogurt as a dip/sauce.  The tartness of the yogurt complements the sweetness of the carrots and the earthiness of the curry.


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