MASSAMAM CURRY CARROTS with Walnuts and Chèvre

This side dish is wonderful with grilled steak or fish during the late Summer and early Autumn months - but also keep this recipe in your back pocket for the holidays this year. The brown spice notes from the BLUE ELEPHANT MASSAMAM CURRY PASTE intermingled with the natural sweetness of the carrots is nothing short of culinary nirvana - thump thump!

MASSAMAM CURRY CARROTS with Walnuts and Chèvre

SERVES 4 TO 6 | PREP, COOK TIME 1 HOUR

INGREDIENTS

2 pounds carrots (about 10 medium), washed and scrubbed

2 tablespoons BLUE ELEPHANT MASSAMAM CURRY PASTE

1 tablespoon dijon mustard

1 tablespoons olive oil

1/2 cup walnut pieces

Pinch coarse sea salt

Fresh cracked black pepper

4 ounces goat cheese, crumbled

1 bunch fresh cilantro

TECHNIQUE

Preheat oven to 400° F. Line a baking sheet with parchment.

In a small bowl, mix together BLUE ELEPHANT MASSAMAM CURRY PASTE, dijon mustard, and olive oil. Toss to coat the carrots completely in the mixture.

Place carrots onto baking sheet with parchment, keeping them lined and equally spaced.

Roast the carrots for approximately 30 minutes, until they they are firm, pliable, and slightly browned.

During the final minutes of roasting, toast walnuts in a cast iron or non-stick skillet over medium high heat….taking care not to burn or scorch your nuts.

Remove carrots from oven and place on serving platter.

Sprinkle carrots with salt and pepper, then top with crumbled goat cheese, toasted walnuts and cilantro. Serve immediately.