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Tequila Carrots with Curry Tahini Sauce

If you’ve got carrots in the fridge crisper drawer, and a shot of tequila ready for a toast—you’ve got dinner already started. Tequila carrots with curry tahini sauce are a welcome side dish for any meal. Everyone says these are the best carrots they’ve ever tasted.

Tequila Carrots with Curry Tahini Sauce

About the time the carrots are tender, the tequila has evaporated, leaving the steamed carrots with a certain “I don’t know what.” Transform the humble root, raw carrots, into flavorful, perfectly cooked carrot fingers–the magic happens with agave tequila and orange zest. Drizzle on a creamy dressing and the meek vegetable goes elegant.

ingredients for Tequila Carrots with Curry Tahini Sauce

Booze is an easy way to sell carrots. Tequila carrots are a changeup from Carrots Cooked in Vodka, a recipe in Fast Vegetarian Feasts by Martha Rose Shulman. She said, “This may seem strange at first glance, but carrots, like people, get a nice lift from vodka. Try it.” If there’s no tequila around, flavor your simmered carrots with vodka and a little honey, like Ms. Shulman.

For tequila carrots, use a light gold reposado, nothing fancy. You can use blanco, white, or añejo, just be sure the label says 100% agave. With what’s left in the bottle, you can make tequila carrots again and again. Or make margaritas. or tequila mojitos!

While the carrots cook, whisk together the curry tahini sauce, simply tahini, aka sesame seed butter, fresh lime juice, maple syrup, olive oil, and curry powder. There’ll be enough sauce to dress the carrots, and extra to save for your next green salad.

Tequila Carrots with Curry Tahini Sauce

Make it a fabulous week–get in the kitchen and cook something simple and delicious!

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5 from 1 vote
Tequila Carrots with Curry Tahini Sauce
Tequila Carrots with Curry Tahini Sauce
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Everyone loves these carrots—in fact you might want to double the recipe. Good hot, warm or cold, they're a colorful addition to any meal. Makes 4 side dish servings.

Course: Side Dish
Cuisine: Gluten-free, Vegan
Servings: 13 servings.
  • ½ pound carrots , (about 4), peeled and cut into lengths, 3/8-inch wide by 3-inches long
  • ¼ cup tequila, 100% agave
  • 1 tablespoon grated orange zest
  • 1 teaspoon extra virgin olive oil
  • 1 pinch fine sea salt
Curry Tahini Sauce:
  • ¼ cup toasted sesame tahini
  • ¼ cup hot water
  • 2 tablespoons fresh squeezed lime juice
  • 2 teaspoons maple syrup
  • 1 teaspoon purchased curry powder
  • ¼ teaspoon fine sea salt
  • 1 tablespoon extra virgin olive oil
  • Chopped cilantro or parsley leaves
  1. In a medium saucepan, put the carrots, tequila, and orange zest. Cover and cook over medium low heat for about 10 minutes, until the carrots are just tender.
  2. While the carrots cook, whisk the tahini with the hot water. Whisk in the lime juice, maple syrup and curry powder, olive oil and salt.
  3. When the carrots are done, toss with the olive oil, and season with salt. Transfer to a serving dish. Drizzle with tahini sauce and if desired, garnish with chopped cilantro or parsley.


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