Curried Carrots with Crunchy Peanut Topping

Name: Curried Carrots with Crunchy Peanut Topping
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings.
Cuisine: Indian Recipes
Ingredients: 2 pounds fresh carrots, cut into 1/2-inch slices; 2 medium onions, halved and sliced 1/4-in. thick; 3/4 cup mayonnaise; 1/3 cup half-and-half cream; 1 to 2 tablespoons curry powder; 1 teaspoon salt; 1/4 teaspoon pepper; 20 Ritz crackers, crushed (about 1 cup); 1/2 cup chopped salted peanuts; 2 tablespoons butter, melted

My homegrown carrots are sweet and tender. When I have a bumper crop, I use this recipe to make the most of them. Warm curry spice and crunchy peanutty topping make this a no-leftovers dish. If you want to add a burst of green, use half carrots and half broccoli florets. —Trisha Kruse, Eagle, Idaho

Ingredients

2 pounds fresh carrots, cut into 1/2-inch slices
2 medium onions, halved and sliced 1/4-in. thick
3/4 cup mayonnaise
1/3 cup half-and-half cream
1 to 2 tablespoons curry powder
1 teaspoon salt
1/4 teaspoon pepper
20 Ritz crackers, crushed (about 1 cup)
1/2 cup chopped salted peanuts
2 tablespoons butter, melted

Directions

Preheat oven to 350°. In a large saucepan, bring 2 in. of water to a boil. Add carrots; return to a boil. Reduce heat; simmer 4 minutes. Add onions; return to a boil. Reduce heat; simmer until carrots are tender, 4-5 minutes. Drain vegetables; return to pan.
Whisk together mayonnaise, cream, curry powder, salt and pepper. Pour over vegetables; toss to coat. Transfer to a greased 11x7-in. or 8-in. square baking dish. Combine crushed crackers and peanuts; sprinkle over carrots. Drizzle melted butter over top. Bake, uncovered, until bubbly, 20-25 minutes.

Nutrition Facts

2/3 cup: 438 calories, 35g fat (8g saturated fat), 19mg cholesterol, 820mg sodium, 28g carbohydrate (10g sugars, 6g fiber), 6g protein.

Reviews

Click stars to rate

delowenstein

Nov 2, 2017

I made this recipe on 10/10/17. I'd used just enough water to cover carrots to cook them and simmered the onions/carrots, for at least 20 minutes, covered, until carrots were tender. Everything else was prepared as recipe stated. I used the 2 Tbsp. amount of curry powder.