2 tablespoons dill seeds or 2 tablespoons cumin seeds
1 tablespoon extra-virgin coconut oil
2 tablespoons fresh ginger, grated finely
1 tablespoon turmeric
1 tablespoon black pepper
1 sweet onion, thinly sliced
1 lb carrot, cut lengthwise and just long enough to fit your pan
3 tablespoons powdered thyme or 3 tablespoons parsley, minced
1/2 cup white wine
1 tablespoon soy sauce
Preparation
In a large skillet over medium-low heat, toast seeds.
(In the meantime, you can grate your ginger.)
Remove from pan and put aside.
Heat coconut oil over medium heat.
Saute ginger in coconut oil 1 minute.
Stir in turmeric and black pepper.
Stir in onion and carrots.
Add wine. Bring to a boil.
(If you intend to poach fish with this meal, put it on top now).
Turn down to a simmer.
Cover and simmer 10 minutes until evaporated.
Add soy sauce. Cover until al dente.
Sprinkle with fresh dill.
