- Portion size 6 servings
Ingredients
Method
Peel carrots; cut into thick matchstick-size pieces or thin slices. Set aside.
In skillet, heat oil over medium heat; cook onion, cumin, coriander, ginger, salt and pepper for 3 minutes or until softened. Add carrots and 2 tbsp (25 mL) water; cover and simmer, stirring often, for 10 minutes or until tender. Transfer to bowl; sprinkle with parsley. Serve hot or let cool to room temperature.
Nutritional facts <b>Per serving:</b> about
- Sodium 162 mg
- Protein 1 g
- Calories 91.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 12 g
%RDI
- Iron 6.0
- Folate 8.0
- Calcium 3.0
- Vitamin A 243.0
- Vitamin C 7.0
