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Spicy Braised Carrots - Recipe

A little spicy hotness pairs deliciously with the natural sweetness of carrots.
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Spicy Braised Carrots Recipe
  • Peel carrots and slice crosswise into 1/4 inch thick 'coins'. Set aside.
  • Finely chop onion, garlic and apricots (or raisins). Add ginger, chili powder, salt and pepper and mash together, using a fork or a mortar and pestle.
  • Heat oil in skillet and add onion and spice mixture. Cook and stir for a minute or two. Add carrots and stir to coat with spices. Add 1/2 cup water, cover pan and cook until carrots are just tender, 8 - 10 minutes.  Remove cover and continue cooking, stirring occasionally, until liquid has evaporated and carrots have begun to brown a little.
  • Taste for seasoning and serve--with a dollop of yogurt, if desired.
Container: lidded 10 or 12 inch skillet
Servings: 4
Serving Size: pound
-1 pound carrots
-1/2 cup finely chopped onion
-3 tablespoons chopped dried apricots or golden raisins
-3 cloves garlic, or more
-1/2 teaspoon ground ginger
-1/2 teaspoon chili powder
-1/2 teaspoon salt
- freshly ground pepper, to taste
-1 tablespoon canola oil, or other vegetable oil
-1/2 cup water
- plain yogurt (optional)