Gingered Carrots

Gingered Carrots

2 cups sliced carrots (approximately one large bunch)

1 thinly sliced onion

2-3 cloves minced garlic

1-2 tablespoons ground ginger (more to taste)

1 tablespoon ground cumin (more to taste)

some lemon or lime juice

a little water

Cook the onion in a heavy-bottomed skillet until it starts to brown, then add garlic and cook until fragrant. Add the sliced carrots, spices and a little lemon or lime juice and stir to combine. Cover and lower the heat to medium-low, stirring occasionally, until the carrots are cooked through (add more lemon juice or water if the liquid in the pan gets low). Taste and add more ginger if desired. Season to taste with salt, pepper, and lemon juice and serve hot or cold.

Variation: Add a dollop of soy yogurt or sour cream when the carrots are almost done and continue cooking with the lid on. You can also sprinkle the finished product with toasted sesame seeds or minced cilantro or parsley.