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Categories:
extra-virgin olive oil carrots salt pepper garlic ground coriander ground cumin ground ginger chili powder ground cinnamon water white wine vinegar fresh cilantro
Viewed: 29 - Published at: 4 months agoIngredients
- 3 tablespoons extra-virgin olive oil
- 2 lbs carrots, peeled and sliced 1/4 inch thick (about 12)
- salt
- pepper
- 2 garlic cloves, minced
- 3/4 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground ginger
- 1/8 teaspoon chili powder
- 1/8 teaspoon ground cinnamon
- 1/3 cup water
- 1 tablespoon white wine vinegar
- 1 tablespoon minced fresh cilantro
Method
- Heat 1 tablespoon of the oil in a large saucepan over medium-high heat until shimmering. Add the carrots and 1/2 teaspoon salt and cook until they begin to soften, 5 to 7 minutes. Stir in the garlic, coriander, cumin, ginger, chili powder and cinnamon and cook until fragrant, about 30 seconds. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the carrots are tender, 15 to 20 minutes.
- Off the heat, mash the carrots with a potato masher, leaving a few coarse pieces for texture. Stir in the remaining 2 tablespoons oil and vinegar. Transfer to a bowl, cover, and refrigerate until the dip is chilled, about 30 minutes. Season with salt and pepper to taste and sprinkle with the cilantro before serving. The dip can be refrigerated in an airtight container for up to 2 days. Season with additional vinegar, salt and pepper to taste and sprinkle with the cilantro before serving.
