Ingredients
- 2 cups fresh young carrots
- 1 teaspoon sugar
- 1 teaspoon cumin
- Juice of 1/2 lemon
- 1 cup fat-free yoghurt
- Salt and ground pepper
- Fresh coriander sprigs
Peel and slice the carrots and put carrots and sugar in a
saucepan, add enough water to cover and boil until just tender.
Drain well and arrange in a warmed vegetable dish. In a jug,
combine cumin, lemon juice and yoghurt. Season with salt and pepper. Pour over
hot carrots.
Garnish with a few sprigs of fresh coriander and serve.
