Haydari (Sautéed Carrots in Creamy Yogurt-Garlic Sauce) | PCC Natural Markets

Haydari (Sautéed Carrots in Creamy Yogurt-Garlic Sauce)

Serves: 6

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Easy, light, delicious and an excellent source of vitamins. What's not to love?



In a saucepan set over medium-low heat, cook carrots, olive oil, salt and cumin, covered, for about 5 minutes. Stir carrots; turn heat to low and add 2 crushed or thinly sliced cloves garlic. Cook for about 10 minutes more. Once carrots are tender, add turmeric. Remove from the heat and allow carrots to cool.

In a small bowl, combine yogurt, 1 minced clove garlic and a pinch of salt. Add yogurt to cooled carrots. Let stand for 10 minutes. Garnish with parsley and mint and serve in a large dish with pita bread.

Recipe by Sureyya Gokeri, PCC Cooks instructor

More about: carrots, eggplant, kale, spinach, yogurt


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