Indian Carrots with Almonds and Cinnamon
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g carrot (s)
- 1 tablespoon ghee
- 50 g almond (s), peeled and rated
- 1 teaspoon cinnamon
- 1 teaspoon cane sugar
- 2 pinches salt
- 1 pinch (s) vanilla powder
Print Recipe
Pin Recipe Instructions
- Wash the carrots, peel them if necessary and cut them into small slices. Cook in a little water, then season with salt.
- In the meantime, brown the almonds lightly in a dry pan, transfer them to another container and then melt the ghee in the pan. Add the cooked carrots, almonds, sugar, vanilla and cinnamon and mix everything together.
- Tastes great with basmati rice and legumes such as lentils.
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