@FiredGinkgo has been nursing a back injury in bed this week, so I’ve been nursing her with tasty bedside tray meals. 
Apparently I only had one purple carrot left… 
We had leftover butter chicken from dinner the night previous, so I had to whip something up to complement it. Usually, I would just make some naan to serve with it, but I wanted something lighter this time, so I made kachumber and spice roasted carrots. Both are super simple recipes, but very satisfying.
Kachumber is a fresh, crunchy Indian salad. I really like pairing kachumber with a heavy dish like butter chicken because it has no oil in it. It cuts through the richness of the butter chicken.
Kachumber Salad Recipe
Ingredients:
- 2 medium tomatoes (or two-ish handfuls of grape tomatoes), diced
- 1 cucumber, sliced or diced
- 1/2 medium red onion, thinly sliced
- Juice of 1/2 lemon
- ½ t cumin
- Salt & pepper to taste
Steps:
- In a bowl, combine all of the ingredients, except salt & pepper, until well incorporated.
- Taste test.
- Add salt & pepper to taste.
- Enjoy!
For my spiced roasted carrots, I usually just wing it with the seasonings, but I tried to keep track-ish this time!
Spiced Roasted Carrots Recipe
Ingredients:
- 1 lb or so carrots, peel & sliced into sticks (or left whole, if smaller rainbow carrots like mine)
- 2 - 3 T olive oil
- 1 t cumin
- ½ t turmeric
- ½ t paprika
- ½ t garlic powder
- Pinch of chili flakes (optional heat)
- Salt & pepper
- Squeeze of lemon
- Drizzle of hot honey
Steps
- Preheat oven to 400° F.
- Line baking sheet with parchment paper.
- In a bowl, toss carrots with oil and all dry spices.
- Spread carrots out on a baking sheet in a single layer.
- Roast in oven for 20 - 30 minutes, gently shaking halfway, until carrots are tender and caramelized at the edges.
- Serve with a squeeze of lemon & a drizzle of hot honey.
