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    You are in: Home / Recipes / Carrot Kari Recipe
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    Carrot Kari

    Carrot Kari. Photo by Random Rachel

    1/1 Photo of Carrot Kari

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Random Rachel's Note:

    Naturally sweet stewed carrots with tangy mustard and curry leaves. If you can't find curry leaves, dried bay leaves or dried basil leaves can be substituted - the flavor will be a little different but similar. I left out the split peas and used fresh basil leaves when I made it. Serve over warm rice. From Julie Sahani's Indian Regional Classics.

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    Units: US | Metric


    1. 1
      Heat oil in a skillet over low heat, and cook the mustard seeds about 30 seconds, keeping the pan covered until they stops popping.
    2. 2
      Stir in the peas, turmeric, paprika, curry leaves, and chiles and cook for 2 minutes over medium high heat, stirring often.
    3. 3
      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.
    4. 4
      Uncover the pan, and cook over high heat for about 5 minutes until the excess liquid is evaporated. Serve over hot basmati rice.

    Ratings & Reviews:


    Nutritional Facts for Carrot Kari

    Serving Size: 1 (101 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 133.0
    Calories from Fat 68
    Total Fat 7.6 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 98.8 mg
    Total Carbohydrate 15.6 g
    Dietary Fiber 4.8 g
    Sugars 7.0 g
    Protein 2.0 g

    The following items or measurements are not included:

    curry leaves

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