This is the best recipe to make when you can get your hands on some lovely carrots with their green tops. It’s also a very popular recipe in India during the winter so I thought I would share with you all to enjoy. Did I mention is was also vegan?
Ingredients
5 large carrots, peeled and roughly chopped
5 carrot greens, finely chopped
oil of choice
1 tsp cumin seeds
½ tsp turmeric powder
½ tsp chilli powder
½ tsp salt
½ tsp ground coriander
200g frozen peas
½ tsp sugar/ honey
½ tsp garam masala
handful walnuts
Method
– Wash the carrot greens thoroughly.
– Add 2-3 tbsp oil to a hot pan. Add the cumin seeds and let them sizzle.
– Add the carrot greens. Cook for 30 seconds.
– Add the carrots. Cook for 30 seconds.
– Add the remaining spices and 2 tbsp water. Mix well, cover, and cook on medium-low heat for 10 minutes.
– Add 2 more tbsp water. Stir through, cover, and cook for 5 minutes.
– Add the frozen peas and 1 tbsp water. Mix well and cook for a final 5 minutes.
– Finish the carrots with the sugar and garam masala. Stir through and take off the heat.
– Add the walnuts to a hot pan and dry roast for 2 minutes. Allow them to cool slightly before you roughly chop them. Use these to garnish the sabzi.
Serve with some piping-hot chapati and enjoy!