- 450g (1lb) carrots, coarsely grated
- 1 red onion, sliced
- 2 small green chillies, sliced
- pinch of stock powder
- 1 tsp cumin seed
- 1 tsp ground coriander
- zest and juice of 1 lime
1 Using the coarse side of a cheese grater, grate the carrot into a large mixing bowl. Add the onion along with the remaining ingredients and mix well.
2 Preheat a wok or non-stick deep-sided frying pan. Add the carrot mixture and cook quickly over a high heat for 5-6 minutes, tossing well.
3 Serve hot as a vegetable accompaniment or cold as a spicy salad.