Stir-fried cumin carrots
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Stir-fried cumin carrots

By Tom Kerridge

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

  • Prep:15 mins
    Cook:5 mins
  • Easy

Nutrition per serving

  • kcal 95
  • fat 9g
  • saturates 1g
  • carbs 3g
  • sugars 2g
  • fibre 2g
  • protein 1g
  • salt 0.1g

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
  • handful fresh coriander leaves, chopped
  • 1 shallot, finely chopped
  • 1 lemon, zested, plus a squeeze of juice
  • 50ml olive oil

Method

  1. Mix all the dressing ingredients together and set aside.

  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.

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