Carrot Kari Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

2 tbsp canola oil
1 tsp brown mustard seeds
2 tsp yellow split peas, lightly crushed
1 tsp ground turmeric
1/2 tsp paprika
24 curry leaves ( basil or bay can be substituted)
2 dried arbol chiles
1 1/4 lbs carrots , sliced crosswise
salt and pepper , to taste
cooked basmati rice, to serve

Directions:

Heat oil in a skillet over low heat, and cook the mustard seeds about 30 seconds, keeping the pan covered until they stops popping.
Stir in the peas, turmeric, paprika, curry leaves, and chiles and cook for 2 minutes over medium high heat, stirring often.
Add the carrots, and 1 cup of water. Bring to a boil, reduce heat and cook covered until the carrots are very soft, about 20 minutes.
Uncover the pan, and cook over high heat for about 5 minutes until the excess liquid is evaporated. Serve over hot basmati rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	85.18 Kcal (357 kJ)
Calories from fat	43.89 Kcal
		% Daily Value*
Total Fat	4.88g	8%
Cholesterol	0.06mg	0%
Sodium	71.41mg	3%
Potassium	321.21mg	7%
Total Carbs	10.08g	3%
Sugars	4.78g	19%
Dietary Fiber	3.4g	14%
Protein	1.16g	2%
Vitamin C	5.8mg	10%
Vitamin A	0.9mg	32%
Iron	0.2mg	1%
Calcium	33.3mg	3%

Amount Per 100 g
Calories	47.07 Kcal (197 kJ)
Calories from fat	24.25 Kcal
		% Daily Value*
Total Fat	2.69g	8%
Cholesterol	0.03mg	0%
Sodium	39.46mg	3%
Potassium	177.49mg	7%
Total Carbs	5.57g	3%
Sugars	2.64g	19%
Dietary Fiber	1.88g	14%
Protein	0.64g	2%
Vitamin C	3.2mg	10%
Vitamin A	0.5mg	32%
Iron	0.1mg	1%
Calcium	18.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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