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MOROCCAN CARROTS featuring Hells Breath Harissa

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  • Complexity: easy


  • 6 med. carrots (approx 450g)
  • juice of 1 lemon
  • ¼ cup coriander leaves
  • 1 tablespoon olive oil
  • 1 teaspoon Hells Breath Harissa (or to taste)


  1. Slice carrots, and steam or micro wave till slightly softened. 

  2. Transfer to a pot with the olive oil and chopped onion and cook for approx. 10 minutes. Do not over cook. The carrots should not be allowed to go mushy. 

  3. Add the harissa, lemon juice and a pinch of sugar before you take them off the heat.

  4. Toss the coriander leaves through.

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Niue is a tiny little South Pacific island producing some of the finest, fragrant vanilla beans around. Hells Breath had the opportunity to visit and experience the growing and processing - a genuinely hands-on experience with instruction on the technique of hand pollination. These beans are superb quality and divine flavour for your favourite desserts. Next time you visit the Hells Breath market stall, come and savour a little bit of Niue.