Carrots with Jalapenos and Ginger

* Exported from MasterCook *

Carrots with Jalapenos and Ginger

Recipe By : Jump Up and Kiss Me, by Jennifer Trainer Thompson, page 236
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method
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3 tablespoons vegetable oil
2 teaspoons yellow mustard seed
2 tablespoons gingerroot -- finely shredded
4 jalapenos -- (about 4 tablespoon
seeded and thinly sliced crosswise
4 cups carrots -- (about 1 pound)
peeled and shredded sweet carrots
2 tablespoons freshly squeezed lime juice
OR apple cider vinegar
1 teaspoon brown sugar
1/2 teaspoon salt
2 tablespoons shredded fresh mint -- up to 3
OR chopped fresh cilantro
2 cups nonfat plain yogurt -- (optional)

Serves 4 to 6

Be sure to use sweet, flavorful carrots for this simple salad. As a
variation, add 2 cups of nonfat yogurt before serving to make a creamy,
Indian-style dish to accompany a curry dinner.

Heat the oil in a large skillet over medium-high heat until it is very hot.
Remove the pan from the heat, add the mustard, and cover to prevent the
seeds from popping out of the skillet. Shake the pan gently over the heat
until the popping subsides, about 10 seconds.

Uncover the pan and add the ginger and the chiles. Cook, stirring for about
1 minute until the chiles soften. Stir in the carrots and continue to cook,
stirring frequently, until the carrots turn bright orange and are slightly
softened. Stir in the lime juice, sugar, and salt and cook for another
minute. Stir in the mint, and remove the pan from the heat. Taste and
season as desired with more salt, lime juice, and mint. Serve cool, but not
cold.




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