Processed with VSCOcam with f2 presetI’ve recently become hooked on Amy Thielen’s show on Food Network, Heartland Table. Although I’m not a gardener nor do I always have access to all of the ingredients she uses, most of her recipes are simple enough and always unique. She often combines ingredients I would never think to put together and she uses some really interesting cooking techniques. The other thing I like about the way she cooks is that she knows how to get the most flavor out of each ingredient she’s using and that’s definitely the case in her recipe for cast-iron carrots with curry. My recipe for carrots with cumin and coriander is an adaptation of this one. When I saw her make it on her show, I knew I had to try it or create something similar.

It seems like everyone is talking about cooking with coconut oil lately and Amy Thielen uses it in her carrot recipe. Coconut oil has a high smoke point so its great for cooking things on high heat. It also has many health benefits so I figured it would be a good investment to buy some. In this recipe, I heat 2 tablespoons of coconut oil over high heat in a cast iron skillet, then cook the carrots until they are carmelized. The carmelization is key in this recipe! These carrots would be delicious served alongside a roast chicken or a juicy steak.

Carrots with cumin and coriander, adapated from Amy Thielen’s Cast-iron carrots with curry powder

2 tbsp coconut oil
1 bag of carrots, about 2 lbs., washed, peeled and sliced diagonally about 1/2 inch thick
salt & pepper
1/2 teaspoon of ground cumin
1/2 teaspoon of ground coriander
1/4 cup fresh cilantro, chopped

1. Heat the coconut oil in a cast iron skillet over medium-high heat. Once the oil is hot, add the carrots in a flat, even layer. Let the carrots cook on one side, about 3-4 minutes, then turn them over and cook on the other side about 3-4 minutes until the carrots are browned and carmelized on both sides.
2. Sprinkle the carrots with salt, pepper and the cumin and coriander. Stir for another minute to combine the carrots and spices.
3. Remove from the heat and sprinkle with the cilantro.


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