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.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: American
Keyword: carrots, tequila
Servings: 4 servings.
Calories: 187kcal
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
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.
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