Carrots with cumin recipe

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 135 calories / serving
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Slice the carrots into thin discs. Bring a large saucepan of salted water to the boil and cook the carrots for 10-12 minutes until tender. Drain and toss with the cumin seeds, olive oil and seasoning.

Spoon into metal serving bowls and garnish with some more black pepper and the chopped coriander leaves.

  • Ingredients

  • 4 large carrots, peeled and channeled with a channeling knife
  • 50ml olive oil
  • 1tbsp coriander leaves, finely chopped
  • 1tbsp cumin seeds, toasted
  • salt
  • pepper
  • Energy 560kj 135kcal 7%
  • Fat 10g 14%
  • Saturates 1g 7%
  • Sugars 9g 10%
  • Salt 0.8g 5%

of the reference intake
Carbohydrate 9.4g Protein 0.8g Fibre 0.4g

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