Stir-Fried Carrots with Mango and Ginger

Name: Stir-Fried Carrots with Mango and Ginger
Yield: Serves 4-6
Cuisine: Moroccan
Ingredients: 15-30 ml/1-2 tbsp smen or olive oil; 5-6 carrots, sliced; 30-45 ml/2-3 tbsp shelled pistachio nuts, roasted; 5 ml/1 tsp ground cinnamon; 5-10 ml/1-2 tsp ras el hanout; 15-30 ml/1-2 tbsp smen or olive oil; 1 onion, chopped; 25 g/1 oz fresh root ginger, peeled and chopped; 2-3 garlic cloves, chopped; salt; juice of ½ lemon; 1 small firm, ripe mango, peeled and coarsely diced; 1 small firm, ripe mango, peeled and coarsely diced; small bunch of fresh coriander (cilantro), finely chopped; small bunch of fresh coriander (cilantro), finely chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

Ripe, sweet mango is divine with carrots and ginger in this spicy vegetable dish. The carrots are an excellent side dish for grilled meat or couscous, but I often serve them on their own with yogurt and a salad. The mango must be ripe, otherwise you will need to add a little honey to balance the flavours.

Ingredients

15-30 ml/1-2 tbsp smen or olive oil
1 onion, chopped

Africa
Morocco
Side dish
Mediterranean
Spicy
Gluten-free
Vegan

Method

Heat the smen or olive oil in a heavy frying pan or wok. Stir in the onion, ginger and garlic and fry for 1 minute. Add the carrots, tossing them in the pan to make sure that they are thoroughly mixed with the flavouring ingredients, and cook until they begin to brown.

Add the pistachio nuts, cinnamon and ras el hanout, then gently mix in the mango. Sprinkle with coriander, season with