John Myers
Curry Honey Carrots
The perfect curry honey carrots recipe with a picture and simple step-by-step instructions.
- 2 Packs / containers 750 g bunch of carrots (for 6 people)
- 2 tsp Salt
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 1 tbsp Liquid honey
- 1 tsp Mild curry powder
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- Cut the cabbage from the bunch of carrots, peel and clean the carrots with the peeler, leaving about 1 cm of cabbage to stand. Cook the carrots in salted water (2 teaspoons of salt) for about 6 – 8 minutes, remove and drain well. Heat butter (1 tbsp) and sunflower oil (1 tbsp) in a large pan and carefully fry the carrots (here for 2 people / 8 pieces). Drizzle with liquid honey (1 tbsp) and sprinkle with mild curry powder (1 teaspoon) and season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Fry the carrots carefully for about 7–8 minutes at a low temperature, turning / swirling again and again.
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