Ingredients
- 6 carrots, peeled and cut into 2.5 cm (1 inch) chunks
- 1 tablespoon olive oil
- 2 garliccloves, finely chopped
- 1 teaspoon ground turmeric
- 2 teaspoons finely grated fresh ginger
- 60 g (2 1/4 oz/1/4 cup) Greek-style yoghurt
- 2 teaspoons harissa
- 2 tablespoons chopped coriander (cilantro) leaves
- 2 teaspoons lime juice
- 1 teaspoon cumin seeds
Method
1. Put the carrots in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 3 minutes. Drain and allow to dry.
2. Heat the olive oil in a saucepan. Sauté the garlic, turmeric and ginger over medium heat for 1 minute, or until fragrant.
3. Add the carrot and cook for 3 minutes. Stir in 1 tablespoon water, then cover and cook over low heat for 10-15 minutes, or until the carrot is soft.
4. Transfer the mixture to a bowl and roughly mash. Stir in the yoghurt, harissa, coriander and lime juice, then season to taste with sea salt and freshly ground black pepper.
5. Put the cumin seeds in a small frying pan and toast over medium-high heat for 30 seconds, or until fragrant. Scatter over the mashed carrot and serve.
