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Curry Carrots

Curry Carrots

Curry Carrots in the pan. Quick for desperate times!

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!)


  • 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)

Lunch Box

Zucchini and Shallot Frittata