As I sit here writing this, I am eating the tiniest bowl of the tiniest curried carrots. They are tiny because they are from my garden and I am impatient. Rather than wait for them to mature to full size, I thinned my current crop to make room to plant more seeds, which will in turn become carrots that I will likely also pluck from the ground and eat before they grow to full size. True baby carrots.
My garden is evidence of the impending change of seasons: the tomato plant has stopped blooming and the ripening green tomatoes on the vine will be the last ones this year. The bell pepper plant that I put in the ground just a little too late has two tiny peppers on it that probably won't ripen (though if the hot weather we had today continues, it may have a shot). The strawberries are done. Check out the fall crops I planted this past weekend here.
Ok, back to the carrots. This is one of those times that I put together flavors that sounded good and ended up with an awesome result. As is, this would make a great side dish. Or you could turn it into a meal by perhaps adding garbanzo beans and cilantro and serving over rice. Here's what I did (I adjusted the volumes upward to yield normal serving sizes):
1 Tbsp. refined coconut oil
1 Tbsp. fresh ginger root, minced
1 clove garlic, minced
4 carrots, sliced diagonally
1 Tbsp. curry powder
1 tsp. agave nectar or honey
the juice of 1/2 lemon
Heat coconut oil in a medium pan over medium heat. Add garlic and ginger. Saute until fragrant, about 2 minutes. Add carrots. Cook until crisp tender, about 3 minutes. Add curry powder, honey, and lemon juice. Stir and cook 1 minute. Serve hot.
Baby carrots from the garden!
One year ago: homemade granola