Spiced Carrots

Try this versatile carrot/veggie recipe that you can make this recipe with any vegetable – cauliflower, cabbage, green beans, the choice is yours!

Servings - 4

• 3- 4 cups sliced carrots (rounds) - use heirloom carrots when in season

• 2 tbs. sunflower oil / coconut oil

• tsp. turmeric

• tsp. asafoetida (optional)

• 2 tsps. Whole fennel seeds (or whole cumin seeds)

• Salt to taste

• Garnish

• Cup chopped cilantro / parsley / dill

• Add the oil to pan (medium flame)

1. When the oil is hot, add the fennel seeds and let sizzle

2. Add the turmeric and asafoetida; stir until fragrant

3. Add the carrots and stir to coat with the oil/spice mixture

4. Cover the pan and let the carrots cook, stirring every 2-3 minutes, ensuring that they

5. don’t stick to the bottom of the pan; a nice roast is good

6. Add a small amount of water only if necessary

7. Carrots should be cooked in 8-10 minutes

8. Add salt and turn off stove

9. Garnish with cilantro / parsley / dill

10. Serve with basmati rice and mung dal for a complete meal

Note – you can make this recipe with any vegetable – cauliflower, cabbage, green beans

etc. cooking times will obviously vary

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