Carrot Fennel & Peanut Sabzi
Prep Time: 5 Mins
Cook Time: 15 Mins
Total Time: 20 mins
Serves: 2-4
Indian food is more than just curries, this sabzi is a great vegetarian side that highlights sweet carrots and fennel tossed in cumin and fennel seeds. The crushed peanuts add such a nice touch.
Ingredients
1 tablespoon olive oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 small yellow onion, small dice
1 large fennel bulb, thinly sliced
2-3 large carrots, sliced in rounds on a diagonal
1 teaspoon fine sea salt, plus more if needed
2 tablespoons roasted unsalted peanuts, crushed
Squeeze of lime juice
Directions
Heat the oil over medium heat in a large skillet. Once the oil begins to shimmer, add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute. Add the fennel seeds and the onion and cook until translucent.
Stir in the carrots. Cover and cook for 5 minutes. Add the fennel and salt, stir it and then cover and cook for another 5-10 minutes until the vegetables are cooked through but still have a nice bite.
To serve, top with crushed peanuts and a squeeze of lime juice. Taste and adjust the lime juice and salt before serving.
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Leftovers keep for 3-4 days in the refrigerator.
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Per 1 serving (3 total):
Calories: 169
Carbohydrates: 20g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Fiber: 6g
Sugar: 10g
