They’re orange and yummy with just a touch of natural sweetness. Not pumpkins, silly – CARROTS! What better way to kick off Halloween weekend than with a big ole dose of veggies? BWHAHAHAHAHHAH!! I found this recipe in the latest Fresh Magazine, a monthly publication from my local Hannaford supermarket. It’s a definite “Keeper” and may very well make its holiday debut this year alongside our Thanksgiving turkey. These carrots are festive, simple & simply DELISH!
Serves 4.
SODIUM CONTENT: 41 mg per serving
INGREDIENTS
2 t. grated fresh ginger
1/2 t. minced fresh jalapeño (about 1/4 of a small pepper)
1 1/2 t. mustard seeds
1 t. freshly ground black pepper
1/2 t. ground coriander
1/2 t. ground cumin
1/4 t. salt free curry powder
1/4 c. water
2 T. vegetable oil
2 lbs. carrots, peeled and cut diagonally into 1/2-inch slices
1 T. freshly squeezed lime juice
1/4 c. chopped fresh cilantro
DIRECTIONS
Measure the ginger, jalapeño, mustard seeds, black pepper, coriander, cumin and curry powder into a small bowl, and set aside.
Place a large saute pan over medium-high heat. Add the water, oil and carrots to the pan and bring to a boil. Cover pan and cook, shaking occasionally, until carrots are just barely tender, about 6-8 minutes. Uncover the pan and continue to cook until carrots begin to sizzle in the oil, about 2 minutes. Add the spice bowl mixture and cook, stirring constantly, 2 minutes. Add the lime juice and cilantro and stir to combine. Remove from heat and transfer to a platter or bowl. Serve immediately.
i’ve always wondered what those little brownish round seeds are in my bread n’ butter pickles. now i know-mustard seeds. beat. i don’t like them.
as for the carrots, waaaay to many flavors going on for me but you guys enjoy ‘em!
Hah! Thanks Nat. Sorry to hear they’re too much for your palate, but that just leaves MORE FOR ME! XO