Events and Celebrations

  • 2 oranges, roughly peeled
  • 2 carrots, peeled and thinly sliced
  • 1 tablespoon cashew nuts
  • 8 dried apricots, diced
  • 1 teaspoon cumin seeds

Juice the oranges.

Place the carrots in a saucepan with half the orange juice, add water to cover if necessary, bring to the boil and simmer for 10 minutes. Add the cashews and apricots, cover and cook for a further 5–7 minutes until the carrots are just tender.

Meanwhile, put the cumin seeds in a frying pan and toast over a high heat for 1–2 minutes. Grind the toasted seeds briefly in a pestle and mortar.

Place the carrot mixture in a food processor or blender, add the remaining orange juice and process until smooth. Transfer to a bowl and chill for at least an hour and serve sprinkled with the ground cumin seeds.

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