Cinnamon carrots

Ingredients for 4 servings:

• 600 g carrot(s), organic
• 300 g grapes, without seeds
• 3 tbsp sesame oil
• 1 tsp rosemary
• 1 clove(s) garlic
• 1 tbsp lemon juice
• 2 tsp cinnamon powder
• salt and pepper
• some sauce thickener
• 4 tbsp walnuts

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Vegetable side dish from Sri Lanka

Halve the carrots lengthwise with the skin on and cut into slices. Halve the grapes. Finely chop the rosemary. Press the garlic through a press. Finely chop the walnuts. Heat the oil in a pan and fry the carrots for about 4-5 minutes, stirring occasionally. Add a little salt, pepper, the rosemary, and garlic. Deglaze with a cup of water and the lemon juice. Simmer for about 20 minutes, until soft. Then stir in the cinnamon and thicken the carrots slightly with a little sauce thickener. Add the halved grapes and cook everything again. The grapes should not fall apart. Season again with salt and pepper. Sprinkle the finished vegetables with the chopped nuts. Serve with naan bread. Chicken breast, turkey schnitzel, or fried fish fillet go well with this dish.