Tanzanian Sambaro Carrots

15. May, 2009

These carrots I often call "carrots with a twist" and I love them served as a side dish of African or Indian food. Carrots are packed with vitamin A (Beta Carotene) and antioxidants and might help fight against macular degeneration. For the healthiest version, steam the carrots (as boiling will shave off some of the vitamins). Just make sure you use the best available carrots and of course organic.

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250 grams carrots 1 garlic clove 1.5 teaspoon mustard seeds (black) 1 teaspoon g

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This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Nut free
Vegan

Tanzanian Sambaro Carrots

Serves 2-3 people as a side dish

Ingredients

250 grams (8¾ oz) carrots, peeled, sliced coarsely and cooked
1 garlic clove, chopped very finely
1½ teaspoon mustard seeds (black)
1 teaspoon ground chili pepper
1 teaspoon turmeric
1 teaspoon coconut oil
½ teaspoon salt (Himalaya or sea salt)

Preparation

Peel the carrots, slice them coarsely and place in a small saucepan. Cover with water and bring to a boil. Let simmer for 7-10 minutes or until tender.
Peel the garlic clove and chop very finely.
Heat a medium frying pan over high heat (without any oil), add the 1½ teaspoon mustard seeds. Dry-toast until fragrant, for approximately 10-20 seconds. You may omit this step if you prefer. Set aside.
Heat 1 teaspoon coconut oil in a small saucepan.
Heat the garlic for 3-4 minutes or until softened. Add the 1 teaspoon turmeric and 1 teaspoon ground chili pepper and heat for 1 minute.
Drain the carrots and add to the pan along with a little water.
Allow to simmer for 5 minutes or until the carrots are soft enough.
Add the mustard seeds and heat for 2 minutes.
Add the ½ teaspoon salt (I prefer the carrots a bit salty).
Serve immediately.