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Sautéed Carrots (kaloti): recipe illustration
Everyday meals

Sautéed Carrots (kaloti)

Carrots cut into thin rounds, cooked in oil with onion until tender and lightly caramelised. A simple, colourful side dish, served every day with nsima and sauces.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

151 kcal per serving

Protein
1.1 g
Carbohydrates
11.1 g
of which sugars
8.7 g
Fat
10.5 g
Fiber
3.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the carrots, then cut them into thin rounds or small sticks. Slice the onion.
  2. Heat the oil in a large frying pan over medium heat and fry the onion for 3 minutes until translucent.
  3. Add the carrots, stir and cover. Cook for 5 minutes over low heat, stirring from time to time.
  4. Add a tablespoon of water if the pan sticks, then continue cooking uncovered for 8 to 10 minutes until the carrots are tender.
  5. Season with salt and pepper, taste and serve hot with nsima.

Variations and tips

Tomato version. Add a diced tomato with the onion for a slightly tangy, softer result.

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Original Ecomely recipe.