- Heat oil in a large nonstick skillet over medium heat.
- Add garlic, paprika, cumin and coriander seeds; cook, stirring, until fragrant but not browned, about 20 seconds.
- Add carrots, water, lemon juice and salt; bring to a simmer. Reduce heat to low, cover and cook until almost tender, 5 to 7 minutes.
- Uncover and simmer, stirring often, until the carrots are just tender and the liquid is syrupy, 2 to 4 minutes.
- Stir in parsley.
- Serve hot or at room temperature.