I’m always trying to find new and different ways to prepare carrots. I have my much beloved caramelized carrots -which are absolutely yummy- but I have yet another recipe to add to the list. You might have heard of this combination in a smoothie, but do you know how delicious it is when you combine carrots with mango and stir-fry the whole shebang? Add a little fresh note to it in the form of ginger. Throw in some spices, a hint of onion, a little garlic and you’ve reeled me in.
5 large carrots
1 large onion
1 garlic clove
fresh ginger (1 tbsp grated)
1/4 tsp ground cumin
1/4 tsp curry powder
1/4 tsp cinnamon
1 ripe mango
2 tbsp oil
Peel about 5 large carrots and give them a rough chop. No really large chunks, but don’t make the pieces too small either.
Chop an onion. You’d be hard-pressed to find an onionless recipe in my blog. I need to fix this onion addiction!
More frozen grated ginger; about one tbsp. Also grate or mince a large (or two medium) garlic clove. Get a small bowl and combine 1/8 tsp ground cumin with 1/4 tsp curry powder and 1/4 tsp cinnamon.
Use a vegetable peeler (or paring knife) and peel a ripe mango. Slice it about 1/2 inch off the middle—that way you’ll miss the stone. Do the same on the other 3 sides, basically cutting around the stone. Coarsely chop the mango.
Heat 2 tbsp oil. Add the onions and garlic and cook for a minute. Add the carrots and ginger. Cook over low to medium heat until everything starts to brown and the carrots have a tenderness (or bite to them) you like.
Once the carrots and onions start to brown, season them with a generous amount of salt and some black pepper. Add the spice mix, stir it in and cook for an additional 30 seconds. This smells so delicious!
Lower the heat and carefully stir in the mango pieces.
Squeeze in some fresh lemon juice, and here’s the finishing touch; drizzle a little honey all over. Not too much, about a tbsp.
Garnish with coriander or flat-leaf parsley and some freshly cracked black pepper. This stuff is amazing! It doesn’t just look really pretty and cheerful on a plate; it’s also incredibly good with grilled meat or chicken and roasted potatoes!
Kay’s Recipe Card
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