This is a versatile side dish. You can use it as a base for grilled fish, and it also goes great with lentils. You can even thin it with water to make a soup. You will be hooked the first time you make it. It keeps for several days in the refrigerator and freezes well.
- 2 pounds carrots (approximately 8 large carrots), cut in 1-inch pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 tablespoons grated fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon salt (optional)
- ½ cup cashews, toasted
- Cook the carrots in a large pot with enough water to cover. Bring them to a boil, and then lower the heat. Cook until very tender (15 minutes).
- Heat a large skillet; add the oil and sauté the onion. Add the ginger, curry powder, and salt. Cook until the onion is very soft, approximately 4 minutes. You can add some of the carrot cooking liquid if needed.
- Drain the carrots and transfer to a food processor or heavy-duty blender (Vitamix). Do not try to use a standard blender. If your food processor is small, you will need to do this in multiple batches.
- Add the onion mixture and cashews to the carrots in the blender or food processor. Blend until smooth.
Nutrition Information per Serving
- Serving Size: ½ cup
- Vegetables: ½ cups
- Fruits: 0 cups
- Calories: 133 calories
- Carbohydrates: 16 grams
- Fiber: 4 grams
- Protein: 3 grams
- Fat: 8 grams
- Sodium: 653 mg (with salt) 73 mg (without salt)