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Stir-fried cumin carrots served in a decorative dish

Stir-fried cumin carrots

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  • 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

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving (10)
NutrientUnit
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
  • 1 lemon , zested, plus a squeeze of juice
  • 50ml olive oil

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.

Goes well with

Recipe from Good Food magazine, May 2019

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