Healthy, delicious, salty, savory Oven-Baked Curry Carrot Fries are a wonderful way to satisfy a snack attack. Guilt-free and easy to make.
Holy crap these were good! It all started after a mild meltdown over not having any sweet potatoes. I was having a snack attack, and was seriously in need of these sweet potato fries. Buuutttttt, someone, who won’t be named (me) forgot to buy a new load of them at the grocery store. I was in a crisis situation and too darn lazy to get back in the car and drive five minutes to buy my beloved orange starchy tubers. As I searched my refrigerator for pickles, because when you’re craving something salty, pickles will do, I uncovered a bunch of carrots that had been shoved to the back of the shelf, and those lovelies got my wheels turning.
Carrots are orange, they’re hard and crunchy, so why not substitute them for sweet potatoes and turn them into fries? Why not? It made perfect sense at the time, and it makes perfect sense now, because they were just as delicious as sweet potato fries.
As I was stuffing those oven-baked carrot fries into my pie hole, it occurred to me that even though this is such an easy recipe, it needed to be shared. Some people don’t like sweet potatoes (I know, shocking), but they like carrots, and maybe they haven’t thought of turning them into fries. That’s why I do what I do, I share ideas with people to give them healthier, cruelty-free food options. So here I am, sharing this easy baked curry spiced carrot fries recipe with you, my friend.
HOW TO MAKE OVEN BAKED CURRY CARROT FRIES
This is a no-brainer recipe. If you can cut carrots into sticks, rub them with oil and spices, and keep track of them while they’re baking, you can make these fries. Like a boss!
First – Peel and cut the carrots into sticks.
Second – Put the carrot sticks on a baking sheet and rub them with oil and spices.
Third – Bake them for 10 minutes, flip them, and bake them for 10 more minutes.
That’s all. You can do this.
If you’re like me, you like to snack on salty and savory food. You also don’t want to pollute your body with deep fried garbage that comes in a bag. Potato chips, tortilla chips, I’m talking to you. If you love to snack and you love yourself, you’re going to need to make a batch of these savory baked carrot fries. You could even make a boat load of them and freeze them so you have them whenever the mood strikes. I’d hate for you to have to go through what I went through when I realized I was out of sweet potatoes. The five minutes before I found those carrots was not pretty.
Back to not polluting your body with garbage. Deep fried food is bad for you. I’m not perfect, I will grab a handful of potato chips from time to time, but it’s rare. My philosophy is, it might taste mighty fine going in, but that’s where the pleasure stops. The end result of eating unhealthy food is guilt (you know it’s true), feeling lethargic, weight gain, high cholesterol, and other unfortunate health issues. Eating junk food is habit forming and should be avoided at all costs. Happily, these baked carrot fries with curry, these Cuban sweet potato fries, and these oil-free chipotle home fries, allow you to have your cake and eat it too. No guilt, no unhealthy consequences.
Dip them in sriracha, ketchup, mustard, or maple syrup. Or don't dip them at all. It's all up to you.
Give these a try and let me know what you thought. I triple dog dare you to eat just
one one batch. 😉
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
Oven-Baked Curry Carrot Fries
- 8 to 10 medium carrots
- 1 teaspoon avocado oil
- 1 teaspoon curry
- ½ teaspoon cumin
- 1/8 teaspoon turmeric
- Sea salt & black pepper to taste
- Preheat oven to 400 degrees F
- Peel and cut the ends off of the carrots, then cut them in half to make two shorter carrot sticks. Cut each of those in half lengthwise and then cut into sticks. You can make them as thick or as thin as you like. Just be aware that the thicker they are the longer it will take them to cook.
- Mix the curry, cumin, turmeric, salt, and pepper together in a small bowl.
- Place the carrot sticks on a rimmed baking sheet (lined with parchment paper if you want an easy clean up) and drizzle the oil and sprinkle the spice mixture over the carrots. Use your hands to coat the carrot sticks in the oil and spices until they’re fully covered. Spread the carrots evenly (leaving room between each one) on the baking sheet and bake for 10 minutes. Turn them and bake for another 10 to 15 minutes, or until they’re fully cooked.
- Dip in sriracha, ketchup, mustard, or maple syrup, or don’t dip them in anything. It’s all good.