Curry Carrots

Curry Carrots in the pan. Quick for desperate times!

My little man has dropped carrots like a girlfriend caught cheating.  When he was little, he'd eat them puréed and I've had success sneaking them into other food, like these muffins.  Lately, he's avoided them like the plague.  I had this crazy idea as his "I'm hungry, please feed me" meltdown began that I would make carrot galette for him this evening.  I didn't have a recipe, I've never done this before, and I had a 21 pound sack attached to my leg.  It wasn't the best time to fiddle with something complex and new.  I only got as far as shredding the carrots in my Beaba before I quickly abandoned the original plan.  Curry Carrots evolved as my (extremely successful) Plan B.

Curry Carrots

• 2 large carrots

• 1 medium shallot

• Ghee

• Green Curry Paste (I like Thai Kitchen!)

Directions

• Wash and roughly chop the carrots

• Grate the carrots in a food processor or Beaba

• Heat about 1 Tbsp of Ghee in a frying pan

• Add the grated carrots into the mixture, stirring to incorporate with the Ghee

• Dice the shallot and add to the Carrots

• Add about 1.5 Tbsp of Green Curry Paste to the carrot mixture. Use more or less depending on your baby's spice tolerance

• Stir all ingredients together and cook over medium low heat until the carrots are soft (about 5-8 minutes)