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Carrot Curry

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Ingredients

Adjust Servings:
2 tablespoons peanut oil
5 tablespoons chopped shallots
1 hot green chili pepper seeded and chopped
1 lb carrot cut into 1/4 " rounds
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground fennel
1 pinch cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon salt

Nutritional information

208.4
Calories
147 g
Calories From Fat
16.4 g
Total Fat
9.2 g
Saturated Fat
0 mg
Cholesterol
378.2 mg
Sodium
16 g
Carbs
3.8 g
Dietary Fiber
6 g
Sugars
2.7 g
Protein
188g
Serving Size

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Carrot Curry

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    Cuisine:

    you will be missed , this recipe is awesome im glad you posted it hugs to your family

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    carrot curry,this is adapted from madhur jaffrey’s recipe,you will be missed , this recipe is awesome im glad you posted it hugs to your family,I was keen to try this as Jaffery’s recipe has always been a hit in my house and an excellent way to increase the amount of vegetables we’re eating. This was flavorful but seemed to be missing something to elevate it to Jafrey’s usual ‘wow’ status. The general reaction at the table was unimpressed and thus the search for interesting vegetarian dishes continues.


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    Steps

    1
    Done

    In a Medium Saucepan Heat Oil Over Medium Heat.

    2
    Done

    Add Shallots and Chile, Cook Stirring For 2 Minutes.

    3
    Done

    Add Carrots, Spices and Curry Leaves and Cook Another 3-4 Minutes.

    4
    Done

    Add Coconut Milk and Bring to a Simmer.

    5
    Done

    Cover, Reduce Heat to Low, and Cook 20-25 Minutes Until Carrots Are Tender.

    Avatar Of Flora Mathis

    Flora Mathis

    Culinary gardener using fresh herbs and produce to create vibrant and flavorful dishes.

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