Moroccan carrots and sugar snap peas
Cumin, curry powder, and lemon juice infuse this easy vegetable side dish with satisfying flavor. What’s better? This seven-ingredient recipe is ready in less than 20 minutes. The carrots and sugar snap peas are cooked just until crisp-tender, and then sautéed with the spices and lemon juice. But first, the spices are toasted, which brings out both their complex flavor and fragrant aroma. Curry powder originated in the Indian subcontinent and usually includes coriander, cumin, fenugreek, and turmeric, and warming spices like cloves and cinnamon are often also added. Sprinkle with freshly grated lemon or orange zest for extra flavor and a pretty presentation.
Uncooked baby carrots
½ pound(s), halved lengthwise
Uncooked sugar snap peas
1½ cup(s), fresh
Fresh lemon juice
- Bring 1 inch of water to a simmer in a medium skillet. Add the carrots and cook 5 minutes. Add the sugar snap peas and cook until both vegetables are crisp-tender, about 2 minutes longer. Drain the vegetables in a colander.
- Heat the oil in the skillet over medium-high heat. Add the cumin and curry powder; cook, stirring constantly, until fragrant, 15–30 seconds. Add the vegetables, lemon juice, and salt; cook, stirring constantly, until heated through, 2–3 minutes. Yields about 1 cup per serving.