Spicy Moroccan Carrots

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Spicy Moroccan Carrots
Course: Appetizer, Salad, Side Dish
Cuisine: Moroccan
Servings: 4
Ingredients
  • 1 lb Medium carrots (peeled and sliced thinly)
  • 2 cloves Garlic (chopped)
  • 1 TBSP Cilantro (chopped)
  • 1 TBSP Olive Oil
  • 1/2 tsp Cumin
  • 1/2 tsp Paprika
  • 1/2 tsp Kosher salt
  • 1 pinch Cayenne pepper
  • 1/2 tsp Pickled lemon (optional)
Instructions

  1. Boil carrots for about 10 minutes. Once cooked, drain and set aside to cool down.

  2. In a cooking pan, drizzle olive oil. Add carrots, garlic, cilantro and all spices.

  3. Cook on low heat for about 10 minutes, stirring constantly.

  4. You can either serve it cold as a salad or warm as a side dish.

 

 

 

Aloo Phujia

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Indian food is among my favorite. Its vibrant colors, rich aromas and complex flavors remind me somehow of Moroccan food, my favorite ever! This dish is very simple and quick to make and taste delicious. You can have it spicy or simply spiced ;-), as an entrée or as a side dish. Perfect on a cold winter night…

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Aloo Phujia
Course: Main Course
Cuisine: Indian
Servings: 2
Ingredients
  • 1 Yellow Onion (chopped)
  • 4 TBSP Olive Oil
  • 1 lb Red Potatoes (cut in small cubes)
  • 2 Large Tomatoes (cut in small cubes)
  • 1 tsp Kosher Salt
  • 1/2 tsp Turmeric
  • 1/2 tsp Cayenne Pepper (optional)
  • 1/4 tsp Cumin
  • 1/8 Cup Cilantro (chopped)
  • 1/2 Cup Water (add more if needed)
Instructions

  1. Brown the onion slightly in oil in a medium skillet on low/medium heat.

  2. Add all spices (except the Cayenne if you don't want your dish spicy), mix well with the onion then add the potatoes and the water. Cook for about 10 to 15 minutes, stirring occasionally on low heat.

  3. Add the tomatoes, cover and cook on very low heat until potatoes are tender (about 20 minutes).

  4. Once ready, top with cilantro and serve.