Subtly flavored with mustard seeds and paprika, these Ginger Cardamom Carrots would make a lovely side dish for your Holiday dinner table or even a snack for everyday!
Ingredients
- 3 tablespoons oil of your choice
- 6 carrots sliced
- 1 1/2 teaspoons fresh grated ginger
- 6 cardamom pods
- 2 teaspoons mustard seeds I used the black ones
- 1/2 teaspoon paprika
- sprinkle of salt and pepper to taste
- parsley - for garnish optional
Instructions
- Add the oil, grated ginger and mustard seeds into a large frying pan and place it over a low-medium flame and stir so ginger doesn't stick or burn
- As soon as the mustard seeds start to dance around as the oil warms, add in the carrots and cardamom pods
- Lower the flame and cover the pan and let it cook for about 7-9 minutes with the lid on, shaking the pan so carrots don't burn
- Sprinkle the paprika and season with salt and pepper - give it a good stir, garnish (optional) and enjoy!
Notes
Make sure to use cardamom pods, they can usually be found in the International section of your grocery store. If you cannot find them, then omit them - they are added for aroma more than taste in this recipe.
Nutrition
Calories: 90kcal | Carbohydrates: 6.5g | Protein: 0.7g | Fat: 7g | Sugar: 3.1g
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