Directions:
- Heat a dry frying pan until hot, add the coriander and caraway seeds and cook for 1 minute, shaking the pan from time to time, until fragrant.
- Transfer the spices to a plate and allow to cool then crush to a powder using a mortar and pestle.
- Heat the oil in the frying pan, add the carrots and sauté gently for about 10 minutes, turning occasionally, until lightly browned all over.
- Add the ground spices and cook, stirring for 1-2 minutes.
- Add the vinegar and salt and continue to cook for a further 5 minutes, stirring from time to time , until the carrots are tender. Serve hot or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.05 Kcal (339 kJ) | ||
| Calories from fat | 32.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.62g | 6% | |
|---|---|---|---|
| Sodium | 79.03mg | 3% | |
| Potassium | 374.95mg | 8% | |
| Total Carbs | 11.72g | 4% | |
| Sugars | 5.67g | 23% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 1.24g | 2% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.1mg | 1% | |
| Calcium | 42.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 64.82 Kcal (271 kJ) | ||
| Calories from fat | 26.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 6% | |
|---|---|---|---|
| Sodium | 63.2mg | 3% | |
| Potassium | 299.87mg | 8% | |
| Total Carbs | 9.37g | 4% | |
| Sugars | 4.54g | 23% | |
| Dietary Fiber | 2.95g | 15% | |
| Protein | 0.99g | 2% | |
| Vitamin C | 5.6mg | 12% | |
| Vitamin A | 0.9mg | 38% | |
| Iron | 0.1mg | 1% | |
| Calcium | 34.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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