A quick spiced carrot side at approximately 65 calories. Grated carrot stir-fried with green chilli, cumin, and lime.
This Fried Carrots and Green Chillies dish stir-fries coarsely grated carrot with sliced chilli, cumin, and coriander, then finishes with fresh lime zest and juice. It is a genuinely fast, flavorful side at around 65 calories and 1 WW Classic Point per serving.
Recipe Info
Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Calories per serving: ~65
Nutrition per Serving (Estimated)
Protein: 1g | Fat: 2.5g | Carbohydrates: 10g | Fiber: 3g
WW Classic Points: Approximately 1 point per serving (in line with the original recipe, with a small amount of oil added for accuracy). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 1 teaspoon vegetable oil
- 450g / 1lb carrots, coarsely grated
- 1 red onion, sliced
- 2 small green chillies, sliced
- A pinch of vegetable stock powder
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- Zest and juice of 1 lime
Instructions
- Combine. Using the coarse side of a cheese grater, grate the carrot into a large mixing bowl. Add the onion, chillies, stock powder, cumin, coriander, and lime zest and juice, and mix well.
- Stir-fry. Heat the oil in a wok or non-stick, deep-sided frying pan over high heat. Add the carrot mixture and cook quickly for 5 to 6 minutes, tossing well.
- Serve. Serve hot as a vegetable accompaniment, or chilled as a spicy salad.
Serving Suggestions
- Serve alongside grilled chicken or fish
- Pair with steamed rice as part of a larger meal
- Serve chilled the next day as a quick, spicy salad
- Add a handful of fresh coriander leaves before serving
- Great alongside curries or other spiced dishes
Tips and Variations
- Cooking quickly over high heat keeps the carrots slightly crisp rather than soft
- Adjust the chilli quantity to suit your spice tolerance
- This dish tastes just as good served chilled the next day, once the flavors have had time to develop
- A pinch of mustard seeds added with the cumin gives extra pop and texture
- Toasted cashews scattered on top add a pleasant crunch
Why This Recipe Works
Cooking the grated carrot quickly over high heat keeps its texture and bright color intact while the cumin, coriander, and lime build real flavor in just a few minutes. This is a genuinely quick way to turn a humble vegetable into something worth serving on its own.
Storage
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. This dish is equally good served cold straight from the fridge.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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