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Carrots with Indian Spices

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Servings: Serves 4

Cook Time: 12 minutes

Prep Time: 0 minutes


2 teaspoons Grated fresh ginger
1/2 teaspoon fresh jalapeno, minced (about 1/4 of a small pepper)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon curry powder
1 1/2 teaspoons Mustard seeds
1/4 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
2 tablespoons canola oil
1/4 cup water
2 lbs. carrots, peeled and cut diagonally into 1/2-inch slices
1 tablespoon fresh lime juice
1/4 cup Chopped fresh cilantro


1. In a small bowl, mix ginger, jalapeno, cumin, coriander, curry powder, mustard seeds, salt, and pepper. Set aside.
2. Add oil, water, and carrots to a large nonstick skillet or saucepan and bring to a boil over medium-high heat. Cover pan and cook, shaking the pan occasionally, until carrots are just barely tender, about 6 to 8 minutes.
3. Uncover and continue to cook, stirring occasionally, until liquid evaporates and carrots begin to sizzle in the oil, about 2 minutes. Add reserved spice mixture and continue to cook, stirring constantly, until fragrant and carrots are tender, about 2 more minutes. Add lime juice and cilantro and toss to distribute. Transfer to a large bowl and serve immediately, adding lime wedges as a garnish if desired.
Source: Hannaford fresh Magazine, September - October 2010

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 160 kcal (8%)
Calories from Fat 63
Total Fat 7 g (11%)
Saturated Fat 1 g (3%)
Cholesterol 0 n/a
Sodium 320 mg (13%)
Total Carbohydrates 22 g (7%)
Dietary Fiber 6 g (24%)
Protein 3 g (5%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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