These vibrant carrot coins are bursting with flavor, combining the richness of coconut oil, the zest of orange juice, and a blend of spices for a dish that's perfect for an autumn gathering.
Oranger Than Thou Carrot Coins
These vibrant carrot coins are bursting with flavor, combining the richness of coconut oil, the zest of orange juice, and a blend of spices for a dish that’s perfect for an autumn gathering.
Equipment
- Large saucepan, Mandolin (optional), Grater
Ingredients
- 2 tablespoons 30 ml melted coconut oil
- 10 carrots trimmed, peeled, and thinly sliced into coins
- 1 cup 235 ml fresh orange juice
- 2 teaspoons coarse sea salt
- 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 (page 307)
Instructions
- In a large saucepan, heat the coconut oil over medium heat.
- Add the garlic, cumin, coriander, ginger, curry powder, and salt.
- Cook for 2 minutes until fragrant.
- Stir in the carrots and cook for another 2 minutes.
- Add the fresh orange juice and bring to a boil.
- Cover partially and cook for 10 to 15 minutes, stirring occasionally, until the carrots are tender and the liquid has reduced.
- Serve warm as a flavorful side dish.
Notes & Wine Advice
Serving Tip:
Serve with a garnish of fresh cilantro for added color and flavor. Great with grilled meats or a hearty vegetarian meal.
Wine Advice:
A light, citrusy white wine like Sauvignon Blanc would pair nicely with the spice and orange zest of this dish.
Nutrition values
Calories: 160 kcal | Carbohydrates: 35 g | Protein: 2 g | Fat: 5 g | Sugar: 15 g