P1070705

THIS VERSION IS ADAPTED FROM “PLENTY” BY YOTAM OTTOLENGHI

INGREDIENTS SERVES 4

2 LBS. CARROTS
1/3 CUP OLIVE OIL, PLUS EXTRA TO FINISH
1 MEDIUM ONION, FINELY CHOPPED
1 TSP. SUGAR
3 GARLIC CLOVES, MINCED
2 MEDIUM GREEN CHILIS, FINELY CHOPPED
1 GREEN ONION, FINELY CHOPPED
1/4 TSP GROPUND GINGER
1/2 TSP GROUND CORRIANDER
3/4 TSP GROUND CINNAMON
1 TSP SWEET PAPRIKA
1 TSP GROUND CUMIN
1 TBSP WHITE WINE VINEGAR
1-2 TBSP. LEMON JUICE
ZEST OF ONE LEMON
2 1/2 CUPS CILANTRO LEAVES, CHOPPED, PLUS EXTRA TO GARNISH
1/2 CUP GREEK YOGURT, CHILLED

DIRECTIONS

PEEL THE CARROTS AND CUT THEN INTO SEMICIRCLES 1/2 INCH THICK-ALL PIECES SHOULD ROUGHLY BE THE SAME SIZE
PLACE IN LARGE SAUCEPAN AND COVER WITH SALTED WATER
BRING TO A BOIL,THEN TURN DOWN HEAT AND SIMMER FOR 10 MINUTES UNTIL TENDER BUT CRUNCHY
DRAIN IN COLANDER AND LEAVE TO DRY OUT
HEAT OIL IN LARGE PAN AND SAUTE THE ONION UNTIL SOFT (12 MIN)
ADD THE COOKED CARROTS FOLLOWED BY THE REMAINING INGREDIENTS EXCEPT CILANTRO AND YOGURT
ROMOVE FROM HEAT AND SEASON WITH SALT AND PEPPER AND LET COOL
BEFORE SERVING, STIR IN THE CILANTRO,TASTE AND ADJUST SEASONING IF NEEDED
SERVE WITH A DRIZZLE OF OLIVE OIL, A DOLLOP OF YOGURT AND EXTRA CILANTRO