Carrots with Roasted Cumin

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About


  • 1 lb carrots – peeled
  • ½ tablespoon groundnut oil
  • 4-5


Cut carrots into 2in lengths, then into thin lengthways slices, then again lengthways to form matchsticks. Heat the oil in a heavy pan over a medium flame, toss in the carrots and spring onions and stir-fry for 3-5 minutes until the carrot is wilting but still retains some bite. Stir in the ground, roa