Best 7 Carrots Ginger And Cumin Recipes

VEGAN GINGER CUMIN CARROTS

Steps:

• Preheat oven to 400 degrees F (204 degrees C)
• Place your peeled whole baby carrots on the baking sheet (note that the diameter of my carrots were only about 1/2 inch or less so if you have large carrots then cut them in 1/2 or even 1/4 them lengthwise so that they cook faster for you) You can also use the pre cut and peeled baby carrots that are ready to eat at your grocery store. (You may have to adjust your cooking depending on how large in diameter your carrots are)
• Add the coconut oil, cumin, ginger, salt and pepper on to your carrots and toss and rub carrots to make sure that you have all of your seasoning evenly distributed.
• Add three whole garlic cloves on the baking sheet unpeeled ( or if you do not have fresh garlic then just add a sprinkle of garlic powder on your carrot before baking in the oven.
• Roast your carrots uncovered for about 20 minutes or until fork tender. If your carrots are larger in diameter then you may have to roast for longer until fork tender.
• Squeeze the soft caramelized garlic out of the peeling and toss gently in the roasted carrots. Garnish with a little chopped cilantro and enjoy.

HONEY GINGER CARROTS

Steps:

• Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
• In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

ROASTED CARROTS WITH TURMERIC AND CUMIN

Steps:

• Preheat the oven to 425 degrees. Cut the carrots in half lengthwise and crosswise. If the carrots are fat at one end, cut the fat half in half again lengthwise, so that the pieces are more or less equal in thickness. Place in a large bowl and toss with the olive oil, salt and pepper, and thyme leaves.
• Heat a heavy baking sheet in the oven for 3 to 4 minutes. Remove from the oven and place the carrots on it in one layer. Roast for 20 to 25 minutes, stirring the carrots every 10 minutes. They should be slightly caramelized and tender.
• While the carrots are in the oven place the cumin and coriander seeds in a mortar and pestle and grind. Add the soft butter, turmeric and Aleppo pepper or chili powder and stir with the pestle until well amalgamated. Transfer to a large pan.
• Remove the carrots from the oven when done and add to the pan with the spice butter and the mint. Toss together, taste and adjust salt and pepper. Serve from the pan or transfer to a platter.

CARROTS, GINGER AND CUMIN

Steps:

• Scrape carrots and cut into medium slices or slice in food processor. Cook carrots in boiling salted water until just tender, about five minutes, depending on thickness. Drain and rinse under cold water to stop cooking.
• Meanwhile, saute cumin in one tablespoon butter for about 30 seconds. Add the ginger and garlic and saute a minute longer.
• Combine cooked, drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk, and process in food processor with steel blade, in batches, until smooth.
• Season with salt and pepper. The recipe may be prepared to this point early in the day and heated gently to serve. If served immediately, heat through.

GINGERED CARROTS

Steps:

• In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.

GLAZED CUMIN CARROTS

Steps:

• Peel carrots and cut into 1/4 inch slices diagonally.
• Heat oil in large skillet and cook garlic and ginger for one minute. Add cumin and stir for 30 seconds.
• Add remaining ingredients, starting with 1 cup of broth.
• Cook over medium heat stirring occasionally. Leave uncovered.
• When all of the liquid has evaporated check if carrots are tender. If they aren't add more broth and continue cooking. They should take about 20 - 25 minutes.
• When done check for seasonings and serve.

CUCUMBER, CARROT, AND GINGER SALAD

Steps:

• Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
• Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.