Carrots with Yoghurt
Instructions:
- 31/2 cups/450g/l lb carrots, sliced
- 1 tsp/5ml sugar
- ½ tsp/2.5ml ground cumin
- 1 small onion, finely chopped
- juice ½ lemon
- 2/3 cup/150ml/ ¼ pt yoghurt
- salt and pepper
- Cook the carrots with the sugar in boiling waterjust until they are al dente. Drainthern and add the cumin and onion. Stir around.
- Mix the lemon juice into the yoghurt, season to taste and spoon it over the carrots.
- Serve immediately or leave it to cool and serve as a salad or an accompaniment to curry.