Spiced Carrot Medley Recipe

About this recipe

A vibrant and flavorful Halal-friendly carrot dish, perfect for dinner. This vegetarian recipe combines tender carrots with a tangy, spiced tomato sauce for a comforting and satisfying meal.

Ingredients

• 200 g Orange Carrot (Gajar)
• 51 g Knorr Thick Tomato Soup
• 200 g Smallbatch Stoneground Yellow Chilli And Honey Mustard
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 500 ml Double Horse Vinegar

Instructions

1. 1. Peel and slice 900 g of carrots into even pieces.
2. 2. Bring a pot of water to a boil, add the sliced carrots, and cook for 5 to 7 minutes until slightly tender. Drain and set aside.
3. 3. In a saucepan, combine 1 can of tomato soup, 200 g of sugar, 1/2 tsp of mustard, 1/2 tsp of black pepper, 1/2 cup of vinegar, and 1/2 cup of oil. Stir well to mix.
4. 4. Bring the mixture to a boil over medium heat, stirring occasionally, and let it cook for 5 minutes to allow the flavors to meld.
5. 5. Add the cooked carrots to the saucepan and gently stir to coat them evenly in the sauce. Cook for an additional 2 minutes on low heat.
6. 6. Serve warm as a main dish or a side, garnished with freshly chopped parsley if desired.