Curry Carrots

image10-1As I’ve written before I love to eat. The only reason I like to cook is that I enjoy eating even more.

But as a doctor I tend to be self conscious of what I eat. Even if I am not a nutritionist, I have an idea of the food that will fill me with nutrients, and the food that will actually do more harm than good. So I try to practice what I preach, Eat food that gives you nutrients, and enjoy doing it. (I am AGAINST counting calories, I never have been able to do so.)

This is one of my favourite recipes for vegetables, carrots with curry. They are easy to make, filled with good nutrients and tasty.



  • 4-5 medium sized carrots. (washed and disinfected)
  • 1 tablespoon coconut oil
  • 2 teaspoons curry powder (I tend to use more, because I like them really spicy, so go with what you like.)
  • 1/4 cup chopped cilantro (Fresh)
  • 1/4 cup chopped green onion. (I use a little bit less, this is as well to taste)


How to:

  • Chop the carrots in thick slices diagonally. If you prefer to have more pieces you can cut them horizontally.


  • In a wide pan, put the coconut oil to heat in a medium flame. Allow it to be completely hot.


  • Add the chopped onions, and move them on the pan until they are transparent.  (In Spanish we say until they are “acitronadas”)
  • Add the chopped cilantro, and move them around the pan. Don’t let either the onion or the cilantro to be burned.
  • Add the carrots, making sure all of them are covered in the surface of the pan. Sometimes I add them in different parts, depending on the amount that I have, so I can make sure that all of them are going to get crisp.
  • Add the curry throughout all the carrots. Make sure you cover them all. Stir them a bit.


  • Cover the pan, and let the carrots to cook for a few minutes. Uncover them and stir them until they acquire a golden color.
  • If you want, you can add a little bit more curry.
  • Serve them, and enjoy!


Lots of Love