Carrots in Cumin Mustard Sauce
Elevate your side dish game with these vibrant Carrots in Cumin Mustard Sauce! This easy yet flavor-packed recipe highlights tender carrots coated in a rich, golden sauce infused with the earthy warmth of whole cumin seeds, the tangy complexity of mustard seeds, and the brightness of turmeric and lemon juice. A touch of honey adds a subtle sweetness, while fresh cilantro provides a fragrant, herby finish. Ready in just 25 minutes, this versatile dish is perfect as a healthy side for weeknight dinners or an impressive accompaniment to festive meals. Bursting with bold spices and a balance of sweet and tangy flavors, these carrots are sure to become a new favorite! Perfect for searches involving "spiced carrot recipes," "healthy side dishes," and "cumin mustard sauce."
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Recipe Information
Ingredients
- 500 grams carrots
- 2 tablespoons olive oil
- 1 teaspoon whole cumin seeds
- 1 teaspoon yellow mustard seeds
- 2 cloves garlic
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons ground coriander
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 60 milliliters water
- 2 tablespoons fresh cilantro
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Peel the carrots and cut them into evenly-sized sticks or rounds, approximately 0.5 cm thick.
Finely mince the garlic cloves and chop the fresh cilantro. Set aside for later use.
Heat the olive oil in a large skillet over medium heat. Add the cumin seeds and mustard seeds and sauté for 30 seconds until they start to pop and release their aroma.
Add the minced garlic to the skillet and sauté for another 30 seconds, being careful not to burn it.
Stir in the turmeric and coriander, then immediately add the carrots. Toss to coat the carrots in the spices.
Pour in the water and cover the skillet with a lid. Reduce the heat to medium-low and let the carrots steam for 8-10 minutes or until they are tender yet still slightly firm.
Once the carrots are cooked, uncover the skillet and increase the heat to medium-high. Stir in the honey, lemon juice, salt, and black pepper. Toss to evenly coat the carrots in the sauce and cook for an additional 2-3 minutes until the sauce slightly thickens.
Remove the skillet from the heat. Garnish the carrots with chopped cilantro and serve warm.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1538 mg | 67% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 41.6 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1795 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
