1 teasp cumin seeds
2 teasp coriander seeds
1 tablesp vegetable oil
1 onion, finely chopped
400g frozen carrots, thawed
Juice of 1 orange
2 tablesp honey
1 tablesp olive oil
2 tablesp fresh coriander, chopped
Salt and peper to taste
- Put the cumin and coriander on a skimmer and dry-fry on a medium heat for 2 minutes, put onto a plate and set aside.
- In a frying pan saute onions until soft then add carrots, orange juice and cook for 3-4 minutes, stirring occasionally.
- Place the mixture into a bowl and gently add spices, honey and olive oil.
- Add salt and peper, stir in the coriander then serve.