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Sauteed Carrots with Turmeric and Cumin

Yields12 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins

I am also looking for Thanksgiving recipes that are a fusion of Desi and American. It's a bonus if it doesn't require using an oven too since I usually have a turkey cooking in there! This Sauteed Carrots with Turmeric and Cumin is so simple to make but has such a good flavor. I love the simple ingredients and how you can whip this up so quickly for a great side dish for Thanksgiving!

 1 lb of carrots (I used baby carrots)
 2 tablespoons coconut oil
 1 1/2 teaspoons cumin seeds
 1 tsp turmeric powder
 2 teaspoons salt
1

Heat coconut oil in a medium sized frying pan. Add cumin seeds once oil is heated through. Fry cumin seeds for a few minutes.

2

Add all the carrots into the frying pan and fry for about 5-6 minutes.

3

Add the turmeric powder and salt and fry for an additional 15-20 minutes or until carrots are fork tender. If carrots start to stick to the pan, add water (half a cup at a time) to keep the carrots cooking. Taste for salt and enjoy on it's own or as a side dish!

Nutrition Facts

12 servings

Serving size

6

Amount per serving
Calories74
% Daily Value *
Total Fat 5g7%

Saturated Fat 4g20%
Trans Fat 0g
Cholesterol 0mg
Sodium 98mg5%
Total Carbohydrate 8g3%

Dietary Fiber 2g8%
Total Sugars 4g
Protein 1g
Potassium 251mg6%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.