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Carrots with Indian Spices

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    0 minutes
  • Cook Time:

    12 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
Carrots with Indian Spices


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 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