Carrot Curry
Recipe: #19649
June 20, 2015
Categories: Curries, Side Dishes, Vegetables, Carrot, Indian, Fall/Autumn, Sunday Dinner, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
"This is adapted from Madhur Jaffrey's recipe"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (192 g)
- Calories 228.6
- Total Fat - 18.1 g
- Saturated Fat - 10.5 g
- Cholesterol - 0 mg
- Sodium - 380.5 mg
- Total Carbohydrate - 17.2 g
- Dietary Fiber - 5.5 g
- Sugars - 8.1 g
- Protein - 2.9 g
- Calcium - 65.3 mg
- Iron - 2.1 mg
- Vitamin C - 18.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a medium saucepan heat oil over medium heat.
Step 2
Add shallots and chile, cook stirring for 2 minutes.
Step 3
Add carrots, spices and curry leaves and cook another 3-4 minutes.
Step 4
Add coconut milk and bring to a simmer.
Step 5
Cover, reduce heat to low, and cook 20-25 minutes until carrots are tender.
Step 6
Garnish with fresh cilantro.
Tips & Variations
No special items needed.
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