Air Fryer Curried Carrots with Dates & Almonds

Air Fryer Curried Carrots with Dates & Almonds
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TOTAL TIME :12minutes10minutes
  • scant 1/3 cup raw almonds
  • 4 medium carrots, peeled & sliced on the diagonal into 1/4" thick ovals (approximately 1 3/4 cup)
  • 1 1/2 teaspoons avocado oil
  • 1 teaspoon curry powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 4 large Medjool dates, pits removed & sliced into 1/2" pieces
  • Extra Virgin Olive Oil for garnish
  • Fresh lemon juice for garnish
  • Optional: air-fried halloumi-slices*
  1. *Add ½” thick halloumi slices to a greased air fryer (after carrots) and cook 4-6 minutes, checking at 4, until golden brown with crunchy edges.
  2. Preheat oven to 350 and add almonds to a baking sheet. Roast for 12-15 minutes, until slightly darker in color and fragrant. Set aside to cool until you can roughly chop.
  3. While almonds are roasting, add sliced carrots, avocado oil, curry powder, salt and pepper in a mixing bowl and toss to coat.
  4. Add carrots to air fryer, spreading in an even layer. Set air fryer to 390 degrees for 12 minutes. After 12 minutes, take a look—if you want them a little crisper/more knife-tender, add 2 minutes.
  5. Add carrots to your serving dish, along with roasted almonds, dates, halloumi slices if using, then drizzle everything with a generous amount of olive oil and a splash of lemon juice!
  6. Carrot mixture will keep tightly sealed in the refrigerator up to 4 days, but the carrots will be softer when reheated. I do not recommend freezing.
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