delicious spicy cooked carrots from Morocco


  • 500gm young carrots

  • 2 cloves garlic

  • 500 ml water

  • 1 tbsp wine vinegar

  • 1/2 tsp sweet paprika

  • 2 dried birds eyes chillis

  • 1/2 tsp powdered cumin

  • salt

  • black pepper

  • fresh coriander leaves


  • 1.

    Peel carrots and cut into rounds

  • 2.

    Place in shallow pan together with the water, garlic, oil, paprika and chillies

  • 3.

    Bring to the boil then cook over high heat uncovered for 20 mins or until tender

  • 4.

    Stir in cumin and vinegar

  • 5.

    Remove from heat and allow to cool to room temperature

  • 6.

    Garnish with fresh coriander leaves

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 134kj
  • Fat Total 1g
  • Saturated Fat 0g
  • Protein 3g
  • Carbohydrate 30g
  • Sugar 14g
  • Sodium 1298mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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