Moroccan Carrots

    35 mins

    Boiled carrots mashed with dalchini, jeera, honey and other spices from North Africa. Great on top of bread or with veggies as a healthy and light dip.

    2 people made this

    Serves: 6 

    • 500 g carrots, thickly sliced
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cumin
    • 2 cloves garlic, crushed
    • ½ teaspoon ground ginger
    • 1 tablespoon clear honey
    • 1 tablespoon olive oil
    • 1 teaspoon paprika
    • 3 tablespoons vinegar or lemon juice
    • Salt and black pepper

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Place the carrots in a large saucepan, cover with water, bring to the boil and simmer for 20-25 minutes until they are very soft. Rinse under cold running water, then drain thoroughly.
    2. Put them in a bowl and mash well. Stir in the cinnamon, cumin, garlic, ginger, honey, oil, paprika and vinegar or lemon juice. Blend well and season to taste.

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