Haydari (Sautéed Carrots in Creamy Yogurt-Garlic Sauce)

Serves: 6

Your rating: None (1 vote)

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

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

Ingredients

Preparation

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

In a small bowl, combine yogurt, 1 minced garlic clove, and dash of salt. Add yogurt to the 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

Learn more about our recipes. View guidelines »

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

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