Carrot muhammara | Nourish plant-based living
This dish uses all the trim and leaves to create a zero-waste dish. Serve next time you’re having a party!
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Cooking tools:
- Blender
- Mortar and pestle
- Spice grinder
- Steamer basket
- Pot
- Skillet
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Plate
Ingredients
- Serves: 10+
- True
- Base ingredients
- 1 cup vegetable oil
- False
- 4 brown onions, sliced
- 1 can sliced capsicum, drained
- 2 cups confit garlic cloves
- 2 long red chillis, deseeded and sliced
- 30 carrots, sliced
- Spice mix
- 4 tbsp fennel seeds
- 4 tbsp cumin seeds
- 4 tbsp coriander seeds
- 2 tbsp caraway seeds
- 1 tbsp ground cinnamon
- 1 tbsp ground nutmeg
- Ground black pepper
- Pre-roasted whole baby carrots, plus leaves for garnish (see tip)
- 200g toasted walnuts
- 200g pomegranate arils
- ½ cup pomegranate molasses
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