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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (155g) Recipe makes 4 servings |
||
| Calories 122 | ||
| Calories from Fat 64 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.2g | 11% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 676mg | 28% | |
| Potassium 439mg | 12% | |
| Total Carbohydrate 14.8g | 4% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 7.1g | ||
| Protein 1.4g | 2% | |
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By: mama's kitchen
Ingredients
- 18 ounces carrots
- 2 tablespoons olive oil
- lemon juice, the equivalent of 1 lemon
- 1/2 teaspoon chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon sugar
- 1 garlic clove, chopped and crushed with
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- chopped parsley, to garnish
Directions
1
Top and tail the carrots, scrub or scrape off the skin as required.2
Place whole carrots in a saucepan; cover with water, bring to the boil and cook for about 20 minutes until soft; leave them in their cooking water for 1 hour.3
When cool, strain the carrots and cut them into slices or chunks.4
Return carrots to the pan, cover with the rest of the ingredients, except the parsley, and heat for a few minutes to blend the flavours.5
Leave to cool, serve garnished with freshly chopped parsley.
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- Course > Salads
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- Main Ingredient > Vegetables > Carrots
- Cuisine > African > Northern > Moroccan
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Dietary > Vegetarian > Vegan
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Featured Reviews for This Recipe
From: K.Senko
On Dec 18, 2006
I liked this side, but my husband raved about it. It was easy and different. I will make again.
From: Susie D
On Jun 19, 2006
I did like the sweet & spicy flavor of this salad. I cooked the carrots sliced and left them the tiniest bit crisp. I also reduced the cinnamon based on other reviews. Thank you for sharing your recipe Mrs B. !
From: Lefora
On Oct 2, 2005
I altered this slightly because I wanted a hot meal. Using four small carrots, one courgette and a couple of slices of red capsicum, I prepared them the same except for the cooling period. I substituted fresh ginger instead of ground, sweet chilli sauce instead of chilli powder (had no chilli powder) and canola oil as I had no olive oil. When cooked, I just put everything in a bowl and feeling a little decadent, sprinkled a little grated cheese on the finished product. Not bad! The cinamon gives it a lovely aroma.
From: muslimah
On Feb 17, 2007
Really good. I subbed fresh ginger and used 1/2 the cinnamon. Added a little cumin and extra lemon juice at the end.
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