I have never been a fan of cooked carrots. Ever.

Now raw carrots, preferably with a vat of hummus, I’ll gladly take. So I was a little hesitant about this recipe, but for some unknown reason, it just sounded really good. That obsession that I have with curry might have something to do with it.

I love having another way to eat those carrots! For you know, those times when I’m out of hummus. :)

Curried Carrot Salad
Nutrition Information
  • Serves: 4
  • Calories: 76
  • Fat: 3
  • Carbohydrates: 11
  • Protein: 2
Ingredients
  • ½ Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 lb carrots, peeled and chopped into 1" pieces
  • 4 Tbsp light sour cream
  • ½ tsp coriander
  • 1 tsp curry powder
  • salt & pepper to taste
Instructions
  1. Heat oil over medium heat.
  2. Add garlic and cook for about 1-2 minutes, until fragrant.
  3. Add carrots and cook for another 4-5 minutes.
  4. Set aside and let cool.
  5. Combine remaining ingredients.
  6. Toss dressing with carrots.
Notes
Inspired by Jillian Michaels Making the Cut

 

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