As more homes are becoming conscious of what they eat, it is our pleasure to present to you these garlic-ky Moroccan carrots. Best enjoyed hot and you can get a spicy kick by adding dry harissa to it… Not sure of which side dish to make? Fix this!
Firstly, peel the carrots and slice them into 1/3-inch slices. Set aside. Also, chop the parsley and set them aside.
Heat the oil in a large saucepan over medium heat. Add the carrots and 1¼ teaspoons of salt and cook, stirring it occasionally for about 12-15 minutes or until the carrots are crisp-tender.
Push the carrot to one side of the pan and tilt the pan a bit until oil pools in the open area of the saucepan. Saute the garlic in the oil for about 30 seconds to 1 minutes or until it fragrant and brown.
Stir the garlic into the carrots and add the cumin, coriander, chilli powder and turmeric and stir. Continue cooking and stirring it constantly for about a minute or until the spices are fragrant.
Squeeze in the lemon juice and continue stirring until the lemon is almost evaporated. Remove from heat and stir in the chopped parsley.
Serve hot or warm!
Click to get all the ingredients from Supermart.