Ingredients
8 large carrots, peeled
1/4 cup tamarind chutney
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
Kosher salt
Preparation
Preheat oven to 400 degrees.
Place the carrots in a 9 X 13-inch roasting pan.
In a small bowl, whisk together the chutney, curry powder, coriander, and 1 cup of water. Add salt to taste. Pour the mixture over the carrots and cover the pan tightly with aluminum foil.
Roast for 30 minutes, shaking the pan occasionally, until the carrots are fork-tender. Raise the heat to 475 degrees, remove the foil, and roast 7 to 10 minutes more.
