Carrots with Cumin and Paprika

Carrots with Cumin and Paprika


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When you're looking for something a little more interesting than boiled vegetables, try this dish. The earthy flavour of the spices complements the sweetness of the carrots.

Zoë Harpham

Serves: 4 

  • 4 garlic cloves, crushed
  • 1/2 teaspoon ground cumin
  • pinch of paprika
  • 1 1/2 tablespoons olive oil
  • 750g carrots, peeled and sliced diagonally
  • pinch of salt
  • 1 tablespoon chopped fresh flat-leaf parsley
  • sprig of fresh flat-leaf parsley to garnish

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Put the garlic, cumin, paprika, oil and 2 tablespoons of water in a saucepan over a moderate heat, stir together and boil for 1 minute.
  2. Add the carrots to the pan, stir well, then pour 300ml of boiling water into the pan and add a pinch of salt. Cover with a lid and cook over a low heat for 20–25 minutes, occasionally giving the pan a little shake. To check if the carrots are tender and cooked, lift the lid and pierce the carrots with a skewer; by this stage all the liquid should have evaporated. If any liquid remains in the pan, uncover the saucepan to let it cook off.
  3. Tip the carrots into a serving dish and scatter with the chopped fresh flat-leaf parsley. Garnish with a sprig of fresh parsley.

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