Quick Stir Fried Peas And Carrots
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
A quick and colorful stir-fry of peas and carrots, seasoned with cumin seeds and finished with a touch of coconut, perfect for a vibrant lunch box meal.
Ingredients
Units
Scale
- 1 cup frozen peas and carrots medley, thawed
- 1 teaspoon cumin seeds (or substitute with mustard or fennel seeds)
- 1 1/2 teaspoons olive oil
- Salt, to taste
- 1 tablespoon shredded coconut (optional)
Instructions
- Thaw the frozen peas and carrots by placing them in room temperature water for about a minute, then drain.
- Heat 1 1/2 teaspoons of olive oil in a pan over medium heat.
- Add 1 teaspoon of cumin seeds to the hot oil. Allow them to sputter for a few seconds until fragrant.
- Add the thawed peas and carrots to the pan. Stir well to coat the vegetables with the oil and cumin seeds.
- Season with salt to taste and stir again.
- Cook the mixture for about 2-3 minutes, stirring occasionally, until the vegetables are heated through.
- If using, add 1 tablespoon of shredded coconut and give a final stir before serving.
Notes
Thaw the frozen vegetables quickly by placing them in room temperature water. You can substitute cumin seeds with mustard or fennel seeds for a different flavor. Adding shredded coconut is optional but adds a nice texture and flavor. Serve with bread, boiled eggs, or fruit for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3
- Sodium: 150
- Fat: 5
- Carbohydrates: 8
- Fiber: 3
- Protein: 2
- Cholesterol: 0
