Spicy Carrots

spicy carrots

Spicy Carrots

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Servings: 4
Calories: 124


  • 1 lb carrots
  • 16 floz water
  • 1/2 tsp salt
  • 1 tsp cumin seeds
  • 1 red chilli to taste
  • 1 large garlic clove crushed
  • 2 tbsp olive oil
  • 1 tsp paprika
  • juice of 1 lemon
  • flat leaf parsley to garnish


  • 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.
  • 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.
  • 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.
  • 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.
Calories: 124 kcal
Carbohydrates: 15 g
Protein: 2 g
Fat: 8g
Saturated Fat: 1 g
Sodium: 378 mg
Potassium: 451 mg
Fiber: 4 g
Sugar: 7 g
Vitamin A: 19102 IU
Vitamin C: 39 mg
Calcium: 56 mg
Iron: 1 mg
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