Carrot Curry
40 mins (prep 10, cooking 30)
15 ingredients
6 servings
From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! When I make this I will probably add cinnamon. I don't like shredded coconut but think for those of you that do that toasted shredded coconut would be great on this.

Categories:  <-60-mins , side-dish , fruit , taste~mood , oranges , southwest-asia-(middle-east) , curries , time-to-make , asian , holiday , citrus , main-dish , carrots , vegetarian , vegetable , savory ,
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Serving Size (62.6 g)
Servings 6
Amount per Serving
Calories 106.98 Calories from Fat 48.33
% Daily Value *
Total Fat 5.37g 49.56%
Saturated Fat 0.79g 23.8%
Trans Fat 0.01g %
Cholesterol 0.0mg 0.0%
Sodium 395.09mg 98.77%
Total Carbohydrate 15.48g 30.96%
Dietary Fiber 1.35 g 32.33%
Sugars 7.93 g %
Protein 0.75g 9.01%
Vitamin A 117.11IU% Vitamin C 20.9mg%
Calcium 23.49mg% Iron 0.96mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh carrots, mustard seeds, cumin seed, ripe banana