All about Jess + Dairy Free + Easy Healthy Recipes + Gluten Free + Side Dishes/Salads + Vegan + Vegetarian

Crunchy Almond Carrots with Harrisa Spice

06 May 2013
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Welcome to another Meatless Monday!  Each Monday I will share with you a great nutritious meat free recipe that you can make for lunch or dinner each week.  Going meatless once a week has many health benefits and can help reduce your carbon footprint.

This week’s recipe is more of a side dish, so if you’re having this as a main meal, don’t forget to have some vegetarian protein with it.

Ingredients

For the Harissa

Makes 500mls

  • 2 red capsicums, roasted and peeled
  • 250g long red chillies, deseeded
  • 4 cloves of garlic
  • Himalayan salt
  • 2 tsp ground caraway (heaped tsp’s)
  • 3 tsp ground cumin (heaped tsp’s)
  • 4 tbsp coconut oil
  • 1 tbsp red wine vinegar
  • 2 tsp smoked paprika

For the Carrots

  • 60g coconut butter, plus 1 teaspoon extra
  • 2 tbsp flaked almonds
  • Himalayan salt
  • 2 bunches of small organic carrots (or 2 large organic carrots – approximately 500g all up)

 

Method

For the Harissa

  1. Puree the peeled capsicums in a blender.
  2. Then transfer to a small saucepan and place over a low heat. Cook until most of the moisture has evaporated, then set aside to cool.
  3. Blend the chillies with the garlic, a pinch of salt, add the caraway and cumin and blend until smooth.
  4. Add the cooked capsicum puree and blend until very smooth.
  5. While the blender is running, add the oil, vinegar and paprika, add a touch more salt to taste, if necessary.

For the Carrots

  1. Melt the 60g coconut butter in a small saucepan over a low-medium heat, then add the flaked almonds and cook, stirring, until golden. Drain the almonds on paper towel and season with a pinch of salt.
  2. To cook the carrots, bring a large saucepan of salted water to the boil. Scrub the carrots to dislodge any dirt particles; do not peel! Trim the tops off the carrots and if using large ones, cut them into 1cm batons.
  3. Plunge the carrots into the boiling water and boil until just cooked – they should be slightly crunchy to bite.
  4. Quickly transfer the carrots into the frying pan and saute with the extra butter until golden.
  5. Tip the carrots into a bowl and toss with 2 tbsp of the harissa and a pinch of salt until they are well coated. Serve the carrots, sprinkling the toasted flaked almonds on top, and enjoy!

 

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