Cumin-Scented Carrots and Sugar-Snap Peas
1
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The flavours of Morocco infuse this easy vegetable dish. Serve it with Salmon with Yogurt-Dill Sauce or with Fruited Chicken Curry Stew and couscous.
Ingredients
Baby carrots
8 oz, halved lengthwise
Uncooked sugar snap peas
¼ pound(s)
Olive oil
1 tsp(s)
Cumin seeds
1 tsp(s)
Curry powder
½ tsp(s)
Fresh lemon juice
2 tsp(s)
Honey
1 tsp(s)
Table salt
¼ tsp(s)
Instructions
1
In a medium skillet, bring 1 inch water to a simmer. Add the carrots and cook 5 minutes; add the sugar-snap peas and cook until both vegetables are tender-crisp, about 2 minutes longer. Drain in a colander.
2
In the same skillet, heat oil. Add cumin and curry powder; cook, stirring until fragrant, 15-30 seconds. Add the vegetables, lemon juice, honey and salt; cook, stirring constantly, until heated through, 2-3 minutes.
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