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Ingredients
- 6 medium sized carrots
- 1 tablespoon coconut oil
- 1 tablespoon freshly grated ginger
- 2 teaspoons cumin seeds
- 2 tablespoons paprika
- salt to taste
Instructions
- Shred the carrots using a food processor (with the shredding attachment).
- Place 1 tablespoon of coconut oil into a frying pan and add in the ginger and carrots.
- Saute the carrots on a medium to high heat for around 10 minutes (stirring continuously) until the carrots look dry and do not clump together much.
- Add in the cumin seeds, paprika, and salt.
- Serve immediately.