Algerian Carrots
A hearty Algerian side built around water, carrots and olive oil — roughly 75 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 10 steps.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 10 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer.
- Cover, and bring the water to a boil over high heat.
- Add the sliced carrots, reduce the heat to medium, and cover the pan again.
- Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices.
- Reserve 1/2 cup of the cooking liquid.
- Heat the olive oil in a skillet over medium heat.
- Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme.
- Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes.
- Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.
- Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.
You'll use: Frying pan / skillet · Saucepan · Pan · Steamer
Watch how it's made
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Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
What to serve with Algerian Carrots
Tips & common questions
How long does Algerian Carrots take to make?
About 75 minutes from start to finish — an estimate based on the 10 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Algerian Carrots vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Algerian Carrots via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.