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Spicy Moroccan Carrots

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 20 min
  • $
Gatheredtable
adapted from Plenty by Yotam Ottolenghi

Ingredients

  • 1 pounds carrots
  • 1 tablespoons extra virgin olive oil
  • 1 shallots, chopped
  • 1/2 teaspoon sugar
  • 2 garlic cloves, crushed
  • pinch ground cloves
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons white wine vinegar
  • 1/2 lemon
  • pinch of sea salt, to taste
  • 1/4 cup plain yogurt
  • 1 cup fresh cilantro leaves, chopped

Directions

Prep: 1. Slice carrots in 1-2 inch long-ish diagonals. 2. Zest lemon. Make: 1. Boil water, salt, and carrots; drain. 2. Heat oil, sauté onion and add carrots. 3. Add in: sugar, garlic, cloves, ginger, coriander, cinnamon, paprika, cumin, white vinegar, and 1 tablespoon lemon zest. 4. Stir in cilantro and yogurt.

Notes

Don't let the long ingredient list scare you! super fast, it's mostly a bunch of dried spices.

Goes great with these recipes

Moroccan Chicken Skillet
Grilled Moroccan Chicken
Baked Falafel-spiced Lamb Meatballs
Chicken Thighs with Honey and Prunes
Poached Salmon with Moroccan Pesto
North African Beef Stew

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