450 g (1 lb) carrots, sliced
5 g (1 tsp) sugar
2.5 g (1/2 tsp) ground cumin
1 small onion, finely chopped
juice of 1/2 lemon
150 ml (1/4 pt) yoghurt
salt and pepper
5 g (1 tsp) sugar
2.5 g (1/2 tsp) ground cumin
1 small onion, finely chopped
juice of 1/2 lemon
150 ml (1/4 pt) yoghurt
salt and pepper
method
1. Cook the carrots with the sugar in boiling water just until they are al dente.
2. Drain them and add the cumin and onion. Stir around.
3. Mix the lemon juice into the yoghurt, season to taste and spoon it over the carrots.
4. Serve immediately or leave it to cook and serve as a salad or an accompaniment to curry.
2. Drain them and add the cumin and onion. Stir around.
3. Mix the lemon juice into the yoghurt, season to taste and spoon it over the carrots.
4. Serve immediately or leave it to cook and serve as a salad or an accompaniment to curry.
serving amount
serves 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
