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Wheat-Free

Carrots with Indian Spices
Ingredients
2 tsp. grated fresh ginger
1/2 tsp. minced fresh jalapeno (about 1/4 of a small pepper)
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. curry powder
1 1/2 tsp. mustard seeds
1/4 tsp. salt, or to taste
1 tsp. freshly ground black pepper
2 Tbsp. canola oil
1/4 cup water
2 lb. carrots, peeled and cut diagonally into 1/2-inch slices
1 Tbsp. fresh lime juice
1/4 cup chopped fresh cilantro
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Carrots with Indian Spices

Carrots with Indian Spices

Carrots with Indian Spices
  • Servings:Serves 4
  • Prep Time:0 minutes
  • Cook Time:12 minutes
directions
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
 
 
 
 
 
 
 
 
 
 
 
 
 
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