Stir-fried cumin carrots

carrots cumin side dish sunday lunch vegan

N/A

Serves 8-10

Source

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

Mix all the dressing ingredients together and set aside.

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.