Vegan Indian Snack Carrot Cups

Name: Vegan Indian Snack Carrot Cups
Total time: 20 min
Yield: 1 serving
Cuisine: Indian
Ingredients: Ingredients:; 2 large carrots, sliced; 1 teaspoon butter; 1 clove garlic, minced; 1/2 teaspoon ginger, grated; 1 egg, lightly beaten

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20 minTotal time

EasyDifficulty

145kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Butter Use the same amount of olive oil for greasing and topping.
Fresh ginger Use 1/8 teaspoon ground ginger in place of the 1/2 teaspoon grated fresh ginger.
Fresh garlic Use 1/4 teaspoon garlic powder in place of the minced clove.

Nutrition per serving

Estimated values for 1 serving, 145 kcal

Protein7 g

Carbohydrates14 g

Fat7 g

Fiber 4 g · Sugar 7 g · Sodium 110 mg

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Spicy and delicious vegan Indian snack made with carrots, butter, garlic, eggs and ginger.

Snack Indian Vega

Steps

Preheat the oven to 375°F (190°C). Grease 2 muffin cups with butter.
Place the carrot slices in the muffin cups and sprinkle with garlic and ginger.
Pour the beaten egg into each cup and top with butter.
Bake in the preheated oven for 18 to 20 minutes or until the carrots are tender and the egg is cooked through.
Serve hot. Enjoy!

Tips for Vegan Indian Snack Carrot Cups

For neat portions, slice the carrots evenly and arrange them in a single layer so they soften at a similar pace.
The cups are ready when the egg looks set rather than glossy and the carrot slices yield easily to a fork.
Use a small spoon to loosen the edges before serving; a flexible silicone muffin cup can make lifting portions easier.

Drink pairing

A crisp, dry rosé
Its refreshing acidity complements the sweet carrots and balances the garlic and ginger.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the egg may become firmer after reheating.

Frequently asked questions

How can I tell when the cups are done?

The egg should look fully set, with no glossy or runny areas, and the carrots should be tender when pierced with a fork.

Can I make these ahead?

They are best served fresh, but you can slice the carrots and prepare the garlic and ginger ahead; keep them covered in the refrigerator until assembly.

Can I make a larger batch?

Yes. Use additional muffin cups and leave space between them; allow for a little extra baking time if the cups are crowded, checking for set egg and tender carrots.