Friday, October 15, 2010

Yummy Cinnamon Curry Carrots

Take a medium onion and chop into long pieces lengthwise. Fry in some oil and add nutmeg, cinnamon, allspice, turmeric, curry, cumin and pepper and let the onions caramelize in the pan, adding more oil or water if they start to stick to the pan. Chop some carrots and keep them the size they are (some maybe quite big depending on the size of the carrot). Throw them in the with onions and add a little bit of water. Cover with lid and let cook for 20 or so minutes so that the spices start to concentrate and the carrots are very well done. The result is a deliciously spicy and sweet dish!

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