Carrots with Caraway & Pomegranate

Name: Carrots with Caraway & Pomegranate
Prep time: 2 min
Cook time: 9 min
Total time: 11 min
Cuisine: Indian
Ingredients: 5-6 medium carrots; Large handful of fresh flat-leaf parsley; 2 tbsp ghee or oil; 2 tbsp ghee or oil; 1 tsp brown mustard seeds; 2 tsp caraway seeds; 2 tbsp tomato paste; 1 tsp ground turmeric; Chilli powder, to taste; 1 tsp ground ginger; 2 tbsp honey; Fine sea salt, to taste; Juice of ½ a lemon; 2 tbsp fresh pomegranate seeds

Preparation info

Serves
2

Difficulty
Easy
Ready in
15 min

Appears in

15-Minute Indian

By Anjula Devi

Published 2025

About

With this dish, I really want the flavour combinations to shine. My dad would make it in the back garden. He used to add ajwain seeds, but I prefer caraway seeds, which aren’t as pungent as ajwain and work perfectly with the carrots.

Ingredients

5-6 medium carrots
Large handful of fresh flat-leaf parsley
2 tbsp

Asia
India
Side dish
Vegetarian
Gluten-free

Method

Fill and boil the kettle.
Peel the carrots, then halve each one lengthways.
Chop the fresh parsley.
Place a wok on a medium heat, then add the following ingredients in this order: 100ml (3½fl oz/scant ½ cup) hot kettle water, ghee or oil, brown mustard seeds, caraway seeds, carrots, tomato paste, turmeric, chilli powder, ground ginger and ho