How to Make Carrot and Coconut Sambal
This is a delicious combination of flavours that can be made very quickly and if needed, can be prepared a few hours ahead of the meal.
[edit] Ingredients
- 1 tbsp vegetable oil
- 1 tbsp brown or black mustard seeds
- 1/2 cup / 35g shredded coconut
- 2 small carrots, grated coarsely
- 2 tbsp lemon juice, freshly squeezed
- 1/3 / 55g cup sultanas
[edit] Steps
- Heat the vegetable oil in the pan.
- Add the mustard seeds and coconut to the pan. Cook until the coconut begins to brown. Stir constantly during cooking.
- Combine the cooked mixture with the remaining ingredients in a bowl and mix together well.
- Transfer to a serving bowl.
[edit] Tips
- This recipe is not suitable for freezing; if you make it ahead, keep in the refrigerator, covered.
[edit] Things You'll Need
- Small pan
- Stirring implement (a wooden spatula is good)
- Small mixing bowl
- Small serving bowl (can be same as mixing bowl if preferred)
