Cast-Iron Carrots with Curry
- 3 tablespoons coconut oil
- 2 pounds carrots, peeled, halved lengthwise and sliced on the bias 1-inch thick
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon curry powder
- 1/4 cup roughly chopped fresh cilantro
Heat a large heavy skillet over medium-high heat and add the coconut oil. When hot, add the carrots in an even layer to maximize contact with the pan. Sprinkle with the salt and pepper, and fry the carrots, turning every 3 or 4 minutes, until are they are dark caramelized brown in spots, about 8 to 10 minutes. Add the curry powder and mix to combine. Scatter the cilantro over the top and serve.