Carrots with Indian Spices

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.

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2 Responses to Carrots with Indian Spices

  1. 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!

  2. Christy says:

    Hah! Thanks Nat. Sorry to hear they’re too much for your palate, but that just leaves MORE FOR ME! XO

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