Adding spices to the carrots before leaving them to cool infuses them with flavour — an ideal dish to serve cold the next day (or up to a week later, if you keep them in the fridge).
450 g (1 lb) carrots
475 ml (16 fl oz) 2 cups water
2.5 ml (1/2 tsp) salt
5 ml (1 tsp) cumin seeds
1/2 - 1 red chilli (to taste)
1 large garlic clove, crushed
30 ml (2 tbsp) olive oil
5 ml (1 tsp) paprika
juice of 1 lemon
flat leaf parsley, to garnish
475 ml (16 fl oz) 2 cups water
2.5 ml (1/2 tsp) salt
5 ml (1 tsp) cumin seeds
1/2 - 1 red chilli (to taste)
1 large garlic clove, crushed
30 ml (2 tbsp) olive oil
5 ml (1 tsp) paprika
juice of 1 lemon
flat leaf parsley, to garnish
method
1. Cut the carrots into slices about 5 mm (1/4 in) thick. Bring the water to the boil and add the salt and carrot slices. Simmer for about 8 minutes or until the carrots are just tender, without allowing them to get too soft. Drain the carrots, put them into a bowl and set aside.
2. Grind or crush the cumin to a powder. Remove the seeds from the chilli and chop the chilli finely. Take care when handling as they can irritate the skin and eyes.
3. Gently heat the oil in a pan and toss in the garlic and the chilli. Stir over medium heat for about a minute, without allowing the garlic to brown. Stir in the paprika and the lemon juice.
4. Pour the warm mixture over the carrots, tossing them well so they are coated with the spices. Spoon into a serving dish and garnish with a sprig of flat leaf parsley.
2. Grind or crush the cumin to a powder. Remove the seeds from the chilli and chop the chilli finely. Take care when handling as they can irritate the skin and eyes.
3. Gently heat the oil in a pan and toss in the garlic and the chilli. Stir over medium heat for about a minute, without allowing the garlic to brown. Stir in the paprika and the lemon juice.
4. Pour the warm mixture over the carrots, tossing them well so they are coated with the spices. Spoon into a serving dish and garnish with a sprig of flat leaf parsley.
serving amount
serves 4
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