Life. Love. Food

Ginger Rosemary Carrot Fingers

I have been loviing myself some really savory and indulgent meals lately. Not that it is wrong to indulge, but you know, things get soooooo good when you are eating those rich indulgent foods and it completely sucks you in!!! You find your self wanting to eat only really indulgent meals. You go from one more burger bite, to greedily eating two more. Don’t judge me btw, greed is a real thing LOL! Then after your two burgers are sitting in your stomach and you are basking in the after glow of phenomenal flavors, health guilt sets in. What is health guilt you ask? It is that voice that reminds you to stop eating like an idiot and balance the clean with the indulgent. Since I know in my hearts of hearts I will never be one to live on only raw veggies (God bless those who do), what I will do is balance. A bit of indulgence and a bit of clean; because life is all about balance right?

I love my carrots and I made this fast carrot dish that brings out all it’s great qualities. Healthy does not have to be boring though, and my carrot fingers have all the flavor you will need for this lifetime and the next.


PREP TIME: 10 MIN                COOK TIME: 10 MINUTES              SERVES:4



5 large carrots (or 10 baby carrots)

1 tablespoon of fresh rosemary

3 tablespoons of coriander stalks

1 tablespoon of butter

1 red onion, finely chopped

1 tablespoon of minced ginger

coriander leaved for garnish.



Peel your carrots and chop them into finger sized slices. Place them in a steamer and steam them until they are soft on the outside but still firm on the inside. If you pass a toothpick, it should not go all the way through. You do not want them soggy since they will be cooked once more in the next stage. If you do not have a steamer, you can boil your carrot fingers keenly watching over them for not to over boil.


As that is going, add the butter to your pan and melt it, add the ginger, coriander stalks, finely chopped red onion and allow it to cook until softened.


Some of you may be wondering why I am using coriander stalks, and I ask back, why not? :)). Compared to the leaves, coriander stalks have a more assertive flavor, making then beautiful ingredient as part of a base together with onions. They also do not completely wilt away like leaves would when sauteed hence their taste can still be well detected long after cooking.

They are also particularly good with cereal stews such as beans, njahi and ndengu, in githeri and make samosa filling a lot more delicious especially when used together with spring onion  and your favorite meat filling. Please! Please! Do not discard your coriander stalks. Only get rid of the roots. If you cannot use the stalks at any  given moment, you can chop them up and freeze them then take then out when you need to add a touch of magic to your meal. :))


Once your carrots are cooked but still slightly crunchy, add them to the pan with the onions, coriander stalks and rosemary.


Add your finely chopped rosemary and them toss everything until well distributed. Let this stay on the heat for not more than 2 minutes since we want to preserve the crunch of the carrots. Once you are done, grab a fork and stuff yourself!!


Light, easy to make but still delivers on flavor! Those are my kind of dishes!!!! Healthy does not have to be boring!! Especially with all the fresh herbs we have in our country, really we have no excuse.  The ginger complemented the inherent sweetness of the carrots beautifully. You can also add garlic to this and umplify the flavors further.


My ginger rosemary carrot fingers would make a beautiful veg dish on your table. One that you know for sure people will enjoy and will get cleared in seconds. Remember we talked about balancing the clean and the indulgent? My carrot fingers make a perfect candidate for the clean one. I would have my carrot fingers with viazi karai and my Triple D drumsticks. Or have them with my meatball tikka masala and some fried rice. Or better yet, some ginger rosemary carrot fingers with mbuzi meatball mshikaki and creamy mashed potatoes. Balance. Delicious balance!


What would you serve this with keeping in mind balance between indulgent and klean?

Let me know in the comments below.

Happy Tuesday!


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  1. Rose Achieng

    I love them. Tried this with garlic too. My new found favorite dish. Will definitely make it a norm. Your recipes are life wallahi

    • kaluhiskitchen

      What a perfect addition! Garlic definitely fits in this so perfectly! SO thrilled you not only tried this but enjoyed it to :)))

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