I’m so glad that it’s the start of a new week, and this carrot dish is just the thing to start it off correctly! After lots of errands and running around, this is a great addition to any dinner. When carrots are fresh and they cook a little they get sweet and more soft, and the tahini sauce isn’t too thick or overpowering, but really complements the carrots to make them the star of the dish. Sauces or additions to foods shouldn’t hide them, it should showcase the ingredients and encourage them along.
For a while, I had thought carrots were overly crunchy, slightly bitter things, and didn’t like them too much unless they were hidden in things (soups, hot dinners, etc), or in “baby” form. (Which is a misleading name, as the “baby” versions are just shaved-down regular-sized carrots. I did feel a little deceived when I discovered that). But I discovered that carrots can be wonderful on their own, and the flash-frozen variety from the grocery store may not be the best representation of them. (Some frozen kinds are good, but some have a funny taste).
And really, I had this container of tahini just hanging around asking to be used, and so I thought maybe I should break away from the tahini-into-hummus mold and try something different. I was so surprised that it wasn’t overpoweringly thick or oily. The lemon really adds a nice amount of tanginess and makes it feel fresh. I hope you enjoy it as much as I did!
Lemony Spiced Tahini Carrot Ribbons
Prep time: 15 minutes
Cook time: 15 minutes
- 11 carrots (peeled and the tops removed)
- 3 small garlic cloves (finely minced)
- 4 tbsp tahini (sesame seed paste)
- 3 tbsp lemon juice
- 1/3 water
- 2 tsp red curry paste
- 1 tsp ground pepper
- 1/4 tsp sea salt
- Chives and fresh parsley (minced, for garnish)
- Using a vegetable peeler, peel the carrots down into ribbons (This may take a little time, and it can be difficult to get the entire carrot to become ribbons. But, as long as all of your carrot pieces are similar width slices, you can really make them whatever shape you like).
- Keep the carrots ribbons on a plate/dish lined with a damp towel to prevent them from drying out too much while you make the sauce. (It cooks quickly, so I found it easier to have everything ready to go before hand).
- In a small bowl, whisk the tahini, lemon juice, water, red curry paste, pepper, and salt until it becomes smooth and thoroughly combined.
- In a wok or deep saucepan over medium-high heat, add the carrot ribbons and minced garlic with an additions 1/3 C water. Steam the carrots until they just begin to get soft and the water if fully absorbed. (About 8 minutes)
- When the water is fully absorbed, pour the tahini sauce over the carrots and use a pair of tongs or a spoon to toss the carrots the fully coat them. Continue to simmer them until the carrots are fully cooked through (but not mushy), and the sauce is reduced and thickened. Approximately another 8-10 minutes.
- Serve the carrots topped with the dived chives and parsley.
Note: If you don’t have any red curry paste, don’t worry, just add in spices that you like to liven up the sauce. Some ground coriander seeds would be nice, or a little chili powder.
Also, if you like, you can find me on Pinterest, too!
Make the most of your week! Take care and have a great day!
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