Ingredients 1 tbsp olive oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
4 large carrots
2 cups Greek yoghurt
1 garlic clove
Juice of 1/2 lemon
Salt and pepper
Cut the ends of the carrots and place them in a food processor with the garlic clove. Blitz until they form tiny pieces. Alternatively, you could grate the carrots on the smallest side of the grater, but that will take a lot longer.
Heat the oil in a large frypan or pot over medium heat. Add the cumin and fennel seeds for 30 seconds, then add the carrot and garlic and turn the heat down to low. Cook for 15 minutes, stirring occasionally, or until soft.
Place the carrot mixture in a large bowl.
Add the yoghurt and mix well. You may want to add more or less yoghurt, to achieve a smoother or chunkier texture, so check the mixture while adding the yoghurt.
Add the lemon juice, season to taste with salt and pepper and mix. Serve immediately or leave in the fridge to chill. Enjoy!