Carrots with Jalapenos and Ginger

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Carrots with Jalapenos and Ginger

 

3 tbsps. oil

2 tsps. yellow mustard seed

1 tbsp. finely shredded gingerroot

2 jalapenos or other peppers, seeded and thinly sliced

2 to 4 washed, and coarsely shredded carrots

2 tbsps. lemon juice or Bragg’s apple cider vinegar

1 tbsp. brown sugar

1/2 tsp. sea salt

2 to 3 tbsps. chopped cilantro

2 cups nonfat plain yogurt, optional

 

Heat oil in a large skillet over medium-high heat until hot. Remove the pan

from the heat, add the mustard, and cover to prevent the seeds from popping out

of the skillet.

Shake the pan gently over the heat until the popping subsides, about 10 seconds.

Uncover the pan and add the ginger and the chilies. Cook, stirring for about 1

minutes until the chilies soften.

Stir in the carrots and continue to cook, stirring frequently, until the carrots

turn bright orange and are slightly softened.

Stir in the lemon juice, sugar, and salt and cook for another minutes.

Stir in the cilantro (or mint), and remove the pan from the heat. Taste and

season as desired with more salt, lemon juice or cider vinegar and mint or

cilantro.

Serve cool, but not cold.

As a variation, add 2 cups of nonfat yogurt before serving to make a creamy,

Indian-style dish to accompany a curry dinner.

 

 

 

 

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