Stir-fried cumin carrots
- Preparation and cooking time
- Prep:
- Cook:
- 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
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
Method
- STEP 1
Mix all the dressing ingredients together and set aside.
- STEP 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.
