These 20 Dishes Will Make You Fall In Love With Carrots

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These-20-Dishes-Will-Make-You-Fall-In-Love-With-Carrots

 “Carrot” is probably termed as the most boring vegetable and isn’t often liked by many people but then what if I tell you there are 20 such amazing recipes which have carrot as a hidden ingredient.

1 The three friends (carrot, orange & spinach)

Ingredients

  1. Peeled carrots (two)
  2. Fresh pineapple chunks (one cup)
  3. Raisins (1\4th cup)
  4. Plain yogurt (half cup)
  5. Orange juice (one tablespoon)
  6. Yellow peach (one)
  7. Torn spinach (half cup)

Directions

In a large bowl mix carrot strips, pineapple chunks, and raisins. Stir together the yogurt and orange juice and pour it into the mixture. Cover and chill this for four hours. Now, for the dressing, cut the peach into wedges and place it on the salad. Sprinkle some spinach leaves. And it’s ready! 

3

2 Gingered carrot and cabbage ribbons. Ribbons for health you see!

Ingredients

  1. Large carrots (eight)
  2. Vegetable oil (1/4th cup)
  3. Green onions (three)
  4. Cloves (two)
  5. Fresh ginger (finely grated)
  6. Lemon zest (finely grated)
  7. Lemon juice (one teaspoon)
  8. Salt and pepper
  9. Thinly sliced cabbage leaves (four)

Directions

Slice the carrots into long, thin ribbons.  Heat some oil on medium heat in a large pan, then add green onion and cook until it is soft. Add garlic, ginger, lemon zest and salt, cook stirring for a minute. Add carrots; cabbage leaves and half cup of water. Stir until it is soft. Mix it in the lemon juice. Add salt and pepper before serving.

gingered

3 Let’s concentrate on this yummy carrot and apple salad, please!

Ingredients

  • Honey (two teaspoons)
  • Olive oil (two teaspoons)
  • Fresh lemon juice (two teaspoons)
  • Thinly sliced apple (one)
  • Carrots, peeled and cut into pieces (two)

Directions

In a large bowl, pour honey, oil, and lemon juice. Put the apple and carrot pieces and mix well. Sprinkle some nuts, and you’re ready to go!

aple

4 Buttery carrots on the go!

Ingredients

  1. Carrots, peeled and cut into small pieces (two)
  2. Butter (two teaspoons)
  3. Salt and pepper
  4. Chopped fresh parsley (one cup)

 Directions

Take a saucepan, fill it half with water and let it boil. Add carrots and let it cook for ten minutes until it is crisp-tender. Drain the carrots. Stir it in butter, add some salt and pepper accordingly. Add some freshly chopped parsley at the end. 

buttery

5 Chickpea- carrot salad for the healthy you!

Ingredients

  1. Lemon juice (two teaspoons)
  2. Ground coriander (one teaspoon)
  3. Pepper (1/4th teaspoon)
  4. Salt
  5. Olive oil (half teaspoon)
  6. Grated carrots (two)
  7. Rinsed Chickpeas (two cups)
  8. Roasted cashews (cut) (half cup)
  9. Chopped fresh mint (1/3rd cup) 

Directions

Take a large bowl; add some lemon juice, coriander, salt and olive oil. Stir the carrots, chickpeas, cashews, chopped mint. Leave it for five minutes.

chickpea

6 This ginger carrot -apple smoothie is love

Ingredients

  1. Ice (two cups)
  2. Carrot juice (one cup)
  3. Apple juice (3/4th cup)
  4. Yogurt (half cup)
  5. Grated fresh ginger (half teaspoon)

Directions

In a mixer, pour the carrot juice, apple juice, yogurt, and ginger. Blend it until it is smooth. Top it with some cream.

smoothie

7 This carrot pickle is worth giving a try!

Ingredients

  1. White vinegar (two cups)
  2. Sugar (one cup)
  3. Salt
  4. Coriander seeds (one teaspoon)
  5. Mustard seeds (one teaspoon)
  6. Black peppercorns (one teaspoon)
  7. Cloves (eight)
  8. Bay leaf (one)
  9. Large carrots (cut into pieces) (five)

Directions

In a large saucepan add two cups of water, vinegar, sugar, salt, coriander seeds, mustard seeds, peppercorns, cloves and bay leaf. Stir until the sugar dissolves on medium heat. Leave it for five minutes then strain. Put the carrots in a large glass bowl. Add the hot pickling liquid; make sure the carrots are at the bottom. Leave it for five minutes. Serve it by adding the liquid pickle on it. 

pickle

8 This carrot juice is for the healthy you!

Ingredients

  1. Carrot (250 gm)
  2. Water (six cups)
  3. Powdered mustard seeds (three teaspoons)
  4. Salt

Directions

Peel the carrots and cut them into small pieces. Boil the water and add the carrots into it. After seven mins turn down the heat and cool it for five mins. Add salt and mustard powder; pour this liquid into a jar with a lid. Keep this under the sun for a day.

juice

9 You should try these delicious carrot cinnamon muffins!

Ingredients

  1. Carrot, grated (three cups)
  2. All-purpose flour (two cups)
  3. Assorted nuts (chopped) (one cup)
  4. Baking soda (two teaspoons)
  5. Salt (one teaspoon)
  6. Cinnamon powder (two teaspoons)
  7. Brown sugar (two cups)
  8. Oil (one cup)
  9. Eggs (four)
  10. Pastry cups and muffin pans

Oven Temp: 325F-160c 

Directions

Coat the nuts with some flour and keep them aside. Mix flour, soda, salt, and cinnamon (make sure there are no lumps). Add brown sugar and eggs (beaten) and mix well. Mix in the carrots and nuts to this mixture. Neatly fill the pastry cups and bake in the preheated oven for twenty mins. Remove and let it cool. Oh, these Muffins!

muffins

10 Carrot Soup with Middle Eastern spices. Boom!

Ingredients

  1. Olive oil (one teaspoon)
  2. Onion sliced (one)
  3. Cloves garlic chopped (three)
  4. Toasted cumin powder (half teaspoon)
  5. Carrots sliced (250 grams)
  6. Pinch of saffron
  7. Cinnamon (one teaspoon)
  8. Paprika (half teaspoon)
  9. Rice (300 grams)
  10. Turmeric (half teaspoon)
  11. Some coriander leaves
  12. Vegetable stock (two cups)
  13. Yoghurt
  14. Ginger (one teaspoon)

Directions

In a large pan, pour some olive oil add onions, some garlic and let it fry for three minutes, then add carrots, paprika and mix for five minutes. Pour the vegetable stock let it cook for ten minutes. To this add rice and wait until all the carrots are perfectly cooked. Using spoon remove some of the rice and keep it as a garnish. Add lemon juice, mint and coriander. Blend this smooth puree, garnish with yogurt.

soup

11 This carrot and cashew mix is worth trying!

Ingredients

  1. Grated carrot (one)
  2. Finely chopped onion (one)
  3. Ajwain sticks (two)
  4. Grapes (250 grams)
  5. Peeled lychees (250 grams)
  6. Cabbage (half)
  7. Chopped parsley (one teaspoon)
  8. Olive oil (four teaspoons)
  9. Yellow mustard seeds (half teaspoon)
  10. Vinegar (one teaspoon)
  11. Apple juice (one cup)
  12. Salt
  13. Pepper
  14. Roasted cashew (one cup)

Herbs for garnish 

Directions

Mix all the fruits and vegetables. Heat some oil and stir parsley. Add mustard seeds. Let it cool. Add vinegar, apple juice to oil. Mix well and pour over the fruit and vegetable mix. Add cashews. Garnish with nuts and herbs. Remember to serve it cold.

cashew

12 Have you heard of this blend of carrot, coconut, and chana dal?

Ingredients

For paste:

  1. Coconut oil (three teaspoons)
  2. Smashed ginger
  3. Smashed green chilies (four)
  4. Cumin seeds (one teaspoon)
  5. Coriander seeds (one teaspoon)
  6. Black pepper
  7. Chana dal (one cup)
  8. Coriander leaves
  9. Salt
  10. Coconut grated (one cup)

For Base:

  1. Coconut oil (one teaspoon)
  2. Mustard seeds (one teaspoon)
  3. Curry leaves
  4. Tamarind extract (two teaspoon)
  5. Jaggery
  6. Sliced carrot (250 grams)

Directions

In a pan, pour some coconut oil, add smashed ginger, smashed chilies, coriander seeds, cumin seeds and black pepper, coriander leaves, Chana dal, salt and half grated coconut. Blend all of them into a paste. In another pan add some coconut oil, mustard seeds and curry leaves. Mix them well. Add the paste into this and mix them well. Take a little water and add jaggery, tamarind extract, stir them together. Add the sliced carrot and a little water. Cover it and leave it for ten minutes. Serve it hot.

chana

13 Yes! Peas, lettuce and carrots are the new friends!

Ingredients

  1. Butter (four teaspoons)
  2. Peeled and finely chopped carrots (three)
  3. Chopped onion (one)
  4. Clove garlic (one)
  5. Bay leaf (one)
  6. Ajwain (two teaspoons)
  7. Salt and pepper
  8. Frozen, drained peas (two cups)
  9. Finely sliced lettuce (half) 

Directions

Take a large pan and on medium heat melt some butter, put the carrots, garlic, onion, one teaspoon of ajwain and bay leaf. Cook, until the carrots and onions begin to soften then mix some lettuce and peas. Then by stirring cook until the peas and lettuce are cooked, for at least four minutes. Sprinkle the remaining thyme. Serve it hot.

peas

14 Cabbage, carrot, and almonds anyone?

Ingredients

  1. Olive oil (two teaspoons)
  2. Apple vinegar (two teaspoons)
  3. Honey (one teaspoon)
  4. Mustard (half teaspoon)
  5. Salt
  6. Grated carrots (two)
  7. Finely chopped cabbage (one)
  8. Toasted almonds (3/4th cup)

Directions

In a bowl, mix some olive oil, vinegar, honey, mustard and some salt. Add the carrots, cabbage and almonds. Mix well. There it is!

cabbage

15 This gingered carrot puree is delicious!

Ingredients

  • Peeled thinly sliced carrots (three)
  • Peeled fresh ginger (three slices)
  • Brown sugar (two teaspoons)
  • Rice (two teaspoons)
  • Salt
  • Butter (two teaspoons)
  • Chopped spring onion (half cup)

Directions

In a large pan, mix carrots, ginger, brown sugar, rice and salt together. Add water accordingly and let it boil covering the lid. Lower the heat and let the vegetables become tender. Leave it for thirty minutes. Drain the vegetables, reserve one cup. In a blender, mix the vegetables with half cup of the drained liquid. Add some butter and one teaspoon salt. Garnish with some spring onion.

puree

16 Blend the carrot juice with a pinch of spices!

Ingredients

  1. Olive oil (three teaspoons)
  2. Chopped onions (two)
  3. Sliced carrot (four)
  4. Thyme leaves (one teaspoon)
  5. Paprika (one teaspoon)
  6. Black pepper
  7. Vegetable broth (four cups)
  8. Lemon juice (two teaspoons)
  9. Yogurt

Directions

Heat some oil in a pan and add onions, carrots, thyme, paprika and half teaspoon of salt and pepper. Cook, by often stirring for ten minutes. Now add vegetable broth and two cups of water. Reduce the heat and leave it for fifteen minutes until the carrots are soft. Blend it into a puree in a blender then stir it in lemon juice. Top it with some yogurt, olive oil, and pepper.

juice

17 How can you not try this carrot chicken-raisin salad?

Ingredients

  1. Black pepper (one teaspoon)
  2. Boneless chicken thighs (six)
  3. Grated carrot (half cup)
  4. Mayonnaise (1/4th cup)
  5. Golden raisins (1/4th cup)
  6. Freshly chopped parsley leaves (1/4 cup)
  7. Lemon juice (one teaspoon)
  8. Lettuce and buttered toast

Directions

Take a large bowl with salted water and let it bowl. Add chicken and pepper. Cook and cover until the chicken is cooked nicely for eight to ten minutes. Remove the chicken on a plate. Add carrots, mayonnaise, raisins, parsley, lemon juice, salt and pepper to the chicken in a bowl. Serve the chicken with lettuce topping and buttered toast. 

chic

18 Carrot curry! Bring it on!

Ingredients                                                                           

  1. Big carrot (one)
  2. Onion (one cup)
  3. Tomato (one)
  4. Sambar powder (one teaspoon)
  5. Turmeric powder (1/4th teaspoon)
  6. Pepper powder (1/4th teaspoon)
  7. Jaggery (one teaspoon)
  8. Tamarind pulp (two teaspoons)
  9. Salt
  10. Coriander leaves (finely chopped)

For Tempering:

  1. Oil (one teaspoon)
  2. Mustard seeds (one teaspoon)
  3. Asafetida
  4. Curry leaves 

Directions

Cook the carrots in a pressure cooker and grind them. Keep aside the mixture. In a vessel, cook onions, add salt and turmeric powder. After four minutes add sambar powder, pepper powder, jaggery. Add tomatoes; carrot pulp and let it cook for five minutes. Add water if needed. Mix all the ingredients mentioned in the tempering. Garnish with coriander leaves. 

curry

19 Oh, this broccoli carrot Vada is so yum!

Ingredients

  1. Bengal dal (one cup)
  2. Moong dal (1/4th cup)
  3. Gram dal (1/4th cup)
  4. Tour dal (1/4th cup)
  5. Finely chopped broccoli florets (one cup)
  6. Grated carrot (half cup)
  7. Garlic cloves (four)
  8. Ginger (one piece)
  9. Finely chopped green chilies (three)
  10. Fennel seeds (two teaspoon)
  11. Turmeric powder (two teaspoons)
  12. Asafetida (one teaspoon)
  13. Chopped curry leaves (ten)
  14. Salt
  15. Vegetable oil (two teaspoons) 

Directions

Wash the Bengal dal, moong dal, and gram dal and soak it for one hour. Drain the dal and place them in a blender with green chilies, ginger, turmeric powder, garlic and salt. Blend them in a mixer. Chop the vegetables, shred broccoli and carrots finely. Place the ground dal mix in a bowl. Add shredded vegetables, asafetida, curry leaves and fennel seeds to this. Mix well with hands. Heat oil in a pan deep fries the Vadas. Give vadas a shape by flattening them using your palm. Put them in hot oil till they fry golden brown.

vada

20 The boss! Carrot halwa!

Ingredients

  1. Juicy carrots (eight)
  2. Milk (four cups)
  3. Clarified butter (ghee) (four teaspoons)
  4. Sugar (ten teaspoons)
  5. Whole cashews (ten)
  6. Green cardamom (six)
  7. Saffron (one pinch)
  8. Raisins (one cup) 

Directions

Take some carrots, peel and grate them. Then, in a pan mix the milk and grated carrots. On a low flame let it bowl and keep stirring in between. The grated carrots will slowly blend in the milk and milk will evaporate. Add ghee, sugar and powdered cardamom to this mixture. Stir well in equal intervals of time. In the end, add saffron raisins and cashews. Stir till all the milk has evaporated.

halwa