Spiced carrots

I love spices and I love carrots so this is one of my favourites. It is very versatile and goes with all sorts of dishes, also as lunch, and it will make your kitchen smell fantastic. I haven't added any quantities - just add a dash of this and a dash of that in the combination you prefer. Just remember the cloves have a quite strong taste. You can use parsley instead of coriander.

Carrots - peeled and cut into evenly bite-sized chunks
Coconut oil
Onion - finely chopped
Garlic cloves - crushed
Spring onion - finely chopped

Ground cloves
Ground ginger
Ground coriander
Ground cinnamon
Sweet paprika 
Ground cumin

Apple cider vinegar or white wine vinegar (apple-cider vinegar is thought to be a muscle relaxant so I prefer that to white wine vinegar both you can use either)
Lemon peel - chopped

Coriander - fresh, chopped
Salt

Cook the carrots in salted water. I like mine crunchy. While the carrots are cooking, brown a finely chopped onion in a large pan. When the carrots are cooked, dry them out and add to the onions together with some crushed garlic cloves and the spices. Remove from the heat, season with salt, stir well and leave to cool.

Before serving, stir in the coriander and some salt. You can also add some more of the above spices if you think it is needed.

Serve with lemongrass yoghurt dressing.