I had some curry leaves that I got from Asiana Market and some beautiful rainbow carrots from Trader Joes. Turmeric always goes with curry leaves and most recipes with turmeric and curry leaves usually will have something like mustard seeds in it so this is how this recipe came to be. My idea of serving size might differ from your idea of serving size. This makes around 6 side servings.

Ingredients for around 6 servings

2 pounds carrots (peel if not organic) (I rough cut mine but you can cut in any shape that you like)

3 Tablespoons extra virgin olive oil ( I didn’t measure but guesstimated. I sprayed the carrots very heavy with oil)

1/2 teaspoon turmeric

2 teaspoons black mustard seeds

handful of curry leaves

crushed sea salt to taste

fresh ground black pepper to taste

4 Tablespoons water

Directions

Set oven to 350 degrees F.

The carrots go in a single layer on a baking sheet that has edges. Spray the carrots well with olive oil. Sprinkle the carrots with turmeric, mustard seeds and curry leaves. Add 4 Tablespoons of water on the baking sheet to help cook the carrots.

Cook carrots till they are fork tender. Timing will differ depending on how you cut the carrots. My carrots were large and I cut them big so mine took 40 minutes.

Enjoy!