Stir-fried cumin carrots served in a decorative dish

Stir-fried cumin carrots

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Prep: 15 mins Cook: 5 mins

Easy

Serves 8-10

Pair lightly spiced baby carrots with a zesty lemon, shallot, cumin and coriander dressing to make this fabulous side dish - a great accompaniment to your Sunday roast

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving (10)

  • kcal95
  • fat9g
  • saturates1g
  • carbs3g
  • sugars2g
  • fibre2g
  • protein1g
  • salt0.1g
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Ingredients

  • 3 tbsp vegetable oil
  • 400g baby heritage carrots, washed, leafy tops trimmed and roughly chopped (set aside for later), large carrots halved
  • 3 garlic cloves, peeled and sliced
  • 1 tbsp cumin seeds
  • pinch chilli flakes

For the dressing

  • handful fresh coriander leaves, chopped
  • 1 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 lemon, zested, plus a squeeze of juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Mix all the dressing ingredients together and set aside.

  2. Heat the oil in a wok, then add the carrots. Stir-fry for 3-4 mins until lightly charred, then add the garlic, cumin, chilli and a large pinch of salt. Cook for 2 mins more. Turn off the heat, toss through the dressing and a few chopped carrot tops, then serve.

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