Directions:
- Peel carrots and dice them; place in a large saucepan and cover with salted water.
- Bring to a boil, then reduce heat and simmer until crisp-tender, about 10 minutes; drain and leave in colander to dry out.
- Heat oil in a large skillet, over medium heat, and cook onion until softened and it begins to brown, about 12 minutes; add the cooked carrots, sugar, garlic, chile, green onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar, and preserved lemon (basically everything except the salt, cilantro, and yogurt).
- Remove from heat and season liberally with salt, stir well, and let cool.
- Before serving, stir in the cilantro, taste and adjust seasonings accordingly.
- Serve in individual bowls with a dollop of yogurt, drizzle of oil, and a sprinkling of extra cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.31 Kcal (1257 kJ) | ||
| Calories from fat | 169.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.79g | 29% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 0% | |
| Sodium | 175.51mg | 7% | |
| Potassium | 907.85mg | 19% | |
| Total Carbs | 29.58g | 10% | |
| Sugars | 14.39g | 58% | |
| Dietary Fiber | 8.38g | 34% | |
| Protein | 6.11g | 12% | |
| Vitamin C | 21.6mg | 36% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 0.8mg | 5% | |
| Calcium | 139.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 91.84 Kcal (385 kJ) | ||
| Calories from fat | 51.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 29% | |
|---|---|---|---|
| Cholesterol | 0.45mg | 0% | |
| Sodium | 53.67mg | 7% | |
| Potassium | 277.64mg | 19% | |
| Total Carbs | 9.05g | 10% | |
| Sugars | 4.4g | 58% | |
| Dietary Fiber | 2.56g | 34% | |
| Protein | 1.87g | 12% | |
| Vitamin C | 6.6mg | 36% | |
| Vitamin A | 0.7mg | 76% | |
| Iron | 0.3mg | 5% | |
| Calcium | 42.6mg | 14% | |
* 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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