Oranger Than Thou Carrot Coins
Packed with beta-carotene, these bright and flavorful carrot coins are a perfect side dish for any meal. Infused with cumin, coriander, and orange juice, they offer a sweet and savory bite you won’t forget.
Equipment
- Large-size saucepan
- Knife and cutting board
- Grater or food processor
Ingredients
- 2 tablespoons 30 ml melted coconut oil
- 4 cloves garlic grated
- 2 teaspoons cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon mild to medium curry powder store-bought or homemade
- 2 teaspoons coarse sea salt
- 10 carrots trimmed, peeled, and thinly sliced into coins (in a food processor or with a mandolin)
- 1 cup 235 ml fresh orange juice
Instructions
- In a large-size saucepan, heat the coconut oil over medium heat and cook the garlic, cumin seeds, coriander, ginger, curry powder, and salt for 2 minutes, until fragrant.
- Stir in the carrots and cook for 2 minutes.
- Add the fresh orange juice and bring to a boil.
- Cover partially and cook over medium heat for 10 to 15 minutes, stirring occasionally, until the carrots are tender and the liquid has reduced.
- Serve immediately as a side dish.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a zesty white wine like Sauvignon Blanc or a light red such as Pinot Noir to complement the sweetness of the orange juice and the warmth of the spices.
Nutritional Information
Calories: 200 kcal | Carbohydrates: 35 g | Protein: 2 g | Fat: 9 g | Sugar: 15 g | Salt: 950 mg
