Roasted Carrots, cipollini onions, and turmeric, this is a great vegetarian recipe that skates on the edge modern Indian cuisine.
I had this idea to make this dried apricot-turmeric sauce because in my mind I thought it would have great color. Secondly I was hopeful that it would have great taste as well.
Truth be told the sauce went amazing with all the other flavors on this dish. On its own though, it is quite strong, so fair warning if you decide to make it. This is simply carrots, onions, apricot with a eggplant curry sauce of sorts. Here is the recipe I hope you enjoy it!
Roasted Carrot, Cipollini, Turmeric, and Mint
Cipollini Onions
- 10 whole cipollini
- 3 tbsp olive oil
- 1 tsp salt
Carrots
- 10 oz each baby carrots ((white, red, orange))
- 4 tbsp olive oil
- 2 tbsp ras el hanout
- 1 tsp salt
Apricot Turmeric Sauce
- 1 cup dried apricots
- 4 tbsp fresh turmeric (chopped)
- 1 tbsp fresh ginger (chopped)
- 1 tbsp curry powder
- 4 cups water
- 1 tsp salt
Eggplant Curry Sauce
- 1 1/2 cups eggplant roasted
- 3/4 cup coconut milk
- 1 cup cilantro leaves
- 1 cup mint leaves
- 1 small jalapeno
- 1 tsp cumin
- 3/4 tsp salt
Globe Carrots
- 1 1/2 cup water
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp butter
Garnish
- 1/2 cup red vein sorrel
How to roast cipollini onions
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Preheat oven to 400 degrees. Lightly toss onions with olive oil and salt and place on a sheet pan lined with parchment paper.
Place in the oven for 25 minutes until they are tender but not mushy. Take out and cool. then peel the outer tough skin of the onions. Set aside
How to roast carrots
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Toss baby carrots with oil, salt, and ras el hanout. Place on a sheet pan lined with parchment paper and place in the same preheated 400 degree oven.
Roast for roughly 30-45 minutes depending on how thick the carrots are. Test the doneness of the carrots with a cake tester, if the tester goes through the carrot with little resistance then they are done Take the carrots out of the oven and allow them to cool.
How to simmer globe carrots
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Meanwhile place the globe carrots in a small pot with water, sugar, salt and butter. Bring to a boil then cover and turn down to a simmer. Cook for 8 minutes and then take the lid off.
Cook for another 5 minutes and check the doneness of the carrots with a cake tester, if the tester goes through the carrot with little resistance then they are done. Turn the heat off and allow to cool in the pot.
How to make apricot turmeric sauce
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Place all the ingredients into a small sauce pot. Bring to a boil and then turn down and simmer for 20 minutes. The liquid should have reduced by half.
Then place all the ingredients into a vitamix and puree until smooth. Season with salt. Set aside to cool and then place in a squirt bottle.
How to make eggplant curry sauce
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This is basically a take on mint chutney in indian cuisine with the addition of cooked eggplant and coconut milk. If you have left over roasted eggplant you can use that otherwise, take your diced eggplant and you can simply saute the eggplant in a pan with 3 tbsp of olive oil and salt for 12 minutes.
Alternatively you can boil the eggplant in salted water for 7 minutes and then drain well. Place in a vitamix all the ingredients except for the coconut milk. Turn on a puree. Then add the coconut milk while it is still running to make a smooth but thick sauce. Season with salt and set aside.
To finish
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This dish can be served either hot or room temperature. If you want to serve it hot, simply place the carrots and onions back inside the oven just to warm up.
Using a ring mold on a plate, add the eggplant curry sauce inside the ring mold. Then add both types of carrots on top of the eggplant sauce. Slice the cipollini onions and add to the plate as well.
Take the ring mold away. Finish with dots of apricot sauce and garnish with red vein sorrel. Serve and enjoy!
