Carrots with cumin and caramelised onions

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A great dish using a few very modest ingredients, this works well as a side dish to accompany all manner of curries.

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This is also wonderful with stock or water added and blitzed to give a warming soup – perhaps with a touch of chilli. If you have coconut milk, add that for a more luxurious soup.

The carrots are ideal fresh, but this dish works well with tinned or frozen carrots, too

For this recipe, which is basically little more than carrots, onions, seasoning and cumin (although I often add garlic), I have made a very short video which can be seen here.

You can vary this is so many ways to suit personal tastes. A few of mine include:

  • adding a little freshly grated orange zest or juice when you add the carrots
  • stirring through 1-2 teaspoons of garam masala towards the end
  • adding chopped chilli with the onions to give heat and more of a spice kick

Recipe: carrots with cumin and onion – serves 3 as a side dish

As a rough guide to proportions:

  • 6 large carrots, in chunks (no need to peel)
  • 1 large onion, peeled and sliced
  • 1-2 teaspoons cumin seeds
  • about 100ml water
  • generous pinch or two of salt
  • 2-3 garlic cloves, chopped – optional
  • 1-2 tablespoons vegetable oil

(1) Cook the onions in the oil gently for 10-15 minute or until golden brown. You can take it further for a deeper, sweeter flavour.

(2) Add the cumin seeds and salt and cook through for a couple of minutes, before adding the carrots.

(3) Cook for about 5 minutes to gently soften them up and add the water. Bring to a simmer, cover and cook until the carrots just retain some bite. You can remove the lid and reduce the liquid if you prefer.


Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food.

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