Tequila Carrots with Curry Tahini Sauce
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.
Servings: 4 servings.
Calories: 187kcal
Ingredients
Carrots:
- 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
- 1 ½ teaspoons purchased curry powder
- ¼ 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.
Nutrition
Calories: 187kcal | Carbohydrates: 9g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Sodium: 200mg | Potassium: 251mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9493IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg