Prep 15 mins
Cook 10 mins
Exotic flavours combining to make a refreshing dish that is a welcome side to a simple roast.
- 1⁄2 cup sultana raisin
- 1 1⁄2 lbs carrots, peeled and sliced crosswise ¼ inch thick
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons firmly packed brown sugar
- 1 teaspoon ground coriander
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon ground ginger
- 1⁄4 cup Greek yogurt
- In a small bowl, cover the raisins with boiling water and let stand 15 minutes.
- In a large saucepan, combine carrots with enough boiling, salted water to cover by 2 inches and boil 2 minutes.
- In the same saucepan, saute the garlic in the oil over moderately-low heat until fragrant and add carrots.
- Cover and cook 1 minute.
- Add raisins, drained, brown sugar, spices and season to taste.
- Cook, stirring occasionally, 5-6 minutes longer, or until carrots are just tender.
- Remove from heat, allow to cool for 2-3 minutes and stir in yoghurt.
Very good! The usual carrot-raisin combination with the striking flavors of coriander, cumin and ginger. I made the recipe as directed. Even though I removed my pan from the heat,it was still too hot and the yogurt curdled. I served the carrots with Beer Marinate Beef Roast #61921. Four stars = Very good, will make again, needs no changes.
A nice salad we had at room temperature. I used golden raisins as I think that is the version meant, unrefined extra virgin olive oil, dark brown sugar, freshly ground coriander, sea salt, thick yogurt, plus the rest of the ingredients. Made for ZWT7 Africa, for my team, Food.Commandos
Really good! Good hot, room temperature, cold. I keep snacking on them. I certainly shall make these carrots again. The spices, sugar and garlic are a perfect complement to the carrots. They are as good without the yogurt as with.