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Carrot Sambaro


  • 750 g carrots julienne

  • .5 teaspoon black mustard seeds

  • 2 tablespoons ground nut oil

  • 4 cm piece of fresh ginger mashed

  • 1 chopped green rocket chilli

  • .25 teaspoon salt to taste

  • .5 teaspoon ground coriander seed

  • .5 teaspoon ground cumin seed

  • .25 teaspoon turmeric

  • .25 teaspoon garam masala

  • .5 lemon juice

  • 2 tablespoons fresh chopped chives


  • 1.

    Heat the oil in a large frying pan over a medium heat. Add the mustard seeds, cover and when the popping has stopped, add the carrots, ginger, green chilli, coriander, cumin, tumeric and salt to taste. Stir fry quickly for 2-3mins or until beginning to soften, then squeeze over some lemon juice and sprinkle over the garamasala.

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