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The Whole Dish blog: Curry, carrots a good match for spring lamb

Carrots seemed a fitting compromise for a food-section column published more than a week before Easter.

It’s been a few years since the timing of my biweekly column suggested an Easter brunch or dinner theme. But as food holidays go, it’s among my favorites, inspired by vibrant produce and proteins outside the realm of everyday fare. Without any hard and fast holiday traditions, Easter also is flexible enough to feed my family members more globally inspired foods.

I gravitate to lamb, generally speaking and often prepare it with Middle Eastern and Indian spice palettes. Curry makes these carrots and potatoes a good match for lamb seasoned how I like it. You also could use skinny sticks of peeled parsnips instead of carrots.

If curry doesn’t align with your notions for roasted carrots, consider the recipe with carrot top pesto that ran with my latest column. Easter — and my family’s numerous spring birthdays — are perfect reason to prepare this classic carrot cake or an unexpected parsnip cake.

Tribune News Service

Curry Roasted Carrots and Fingerling Potatoes

1/4 cup olive oil

2 tablespoons ketchup

1 1/2 teaspoons curry powder

1 teaspoon hot red pepper sauce

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 pound fingerling potatoes, preferably multicolored, halved lengthwise

1 pound slender orange or multicolored carrots, ends trimmed, peeled and halved crosswise

1 large sweet onion, ends trimmed, halved and cut into 1/2-inch thick wedges

1 (14.5-ounce) can black beans or chickpeas, drained

3 tablespoons chopped fresh herbs, such as chives and cilantro

Heat oven to 400 F. Lightly oil a large rimmed baking sheet.

In bottom of a large bowl, mix the oil, ketchup, curry powder, hot sauce, cumin and salt.

Add the halved fingerling potatoes, the halved carrots, the onion and drained canned beans. Toss to coat well with sauce.

Scrape mixture out onto prepared baking sheet. Bake in preheated oven, stirring once or twice, until potatoes and carrots are fork-tender, for about 35 minutes.

Sprinkle with the chopped herbs. Serve hot or at room temperature. Makes 4 to 6 servings.