carrot sambharo

 

I can never get enough of carrot sambharo---it's great with curries, in a bento, as a side dish at a picnic, or in place of a regular boring salad. I don't remember how I found this recipe to begin with, but I used this one from Bon Appetit as a starting point.

You'll need:

• three medium carrots, cut into matchsticks
• about a teaspoon of red pepper flakes, or to taste
• 1 t. kosher or sea salt
• 1 T. veggie oil
• 2 or 3 garlic cloves, minced
• 3 T. tomato paste
• 1/2 t. ground turmeric
• 1/2 lemon, juiced

Do this:

Toss the carrots with the salt and let the salt draw a bit of water out, then drain. Heat the oil in a frying pan and add the tomato paste, garlic, red pepper flakes, and turmeric, and stir and cook for about 5 minutes. 

Add that mixture to the carrots, toss, and pour over the lemon juice. Stir it all up and then put in the fridge till you're ready.

Or just dive right in! The water (um, glossy spicy carrot mixture) is fantastic.