Transform ordinary carrots from plain Jane to downright sexy! Carrots cooked in smoky tequila and orange zest, then drizzled with creamy spiced curry tahini sauce–here’s a deliciously different bright way to serve carrots!

That’s right, tequila. About the time the carrots are tender, the tequila has evaporated, leaving the steamed carrots with a certain ” What’s that flavor I’m tasting?โ
While the carrots cook, whisk together the curry tahini sauce–sesame seed tahini, with fresh-squeezed lime juice, olive oil, and decent dash of curry powder. This recipe makes enough sauce to serve with the carrots, plus some. Save the extra sauce as a dressing for crisp green salad!
The magic happens with agave tequila and orange zest. Use a light gold reposado, nothing fancy. Just be sure the label says 100% agave. With whatโs left in the bottle, you can to make hibiscus margaritas or tequila mojitos!
Cook carrot fingers in tequila and give them a flavorful sauce and you’ll transform the humble carrot into something unique!
The idea for tequila carrots was inspired by a recipe for Carrots Cooked in Vodka from Fast Vegetarian Feasts (affiliate link) by Martha Rose Shulman. Author Shulman wrote that “It may seem strange at first glance, but carrots, like people, get a nice lift from vodka. Try it.โ
Now at our house you’re more likely to find a bottle of tequila than a bottle of vodka, therefore the changeup. If thereโs no tequila around, simmer your carrots with vodka and a little honey, like Ms. Shulman.
Make it a fabulous week–get in the kitchen and
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Tequila Carrots with Curry Tahini Sauce
Ingredients
Carrots:
- ยฝ pound carrots , (about 4), peeled and cut into lengths, 3/8-inch wide by 3-inches long
- ยผ cup tequila, 100% agave
- 1 tablespoon grated orange zest
- 1 teaspoon extra virgin olive oil
- 1 pinch fine sea salt
Curry Tahini Sauce:
- ยผ cup toasted sesame tahini
- ยผ cup hot water
- 2 tablespoons fresh squeezed lime juice
- 1 ยฝ teaspoons purchased curry powder
- ยผ teaspoon fine sea salt
- 1 pinch cayenne pepper
- 1 tablespoon extra virgin olive oil
- Chopped cilantro or parsley leaves
Instructions
- 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.
- While the carrots cook, whisk the tahini with the hot water. Whisk in the lime juice, curry powder, cayenne pepper, olive oil and salt.
- 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.
Can’t wait to make these for Thanksgiving! · 1 November, 2015