Carrot Kari
30 mins (prep 5, cooking 25)
12 ingredients
4-6 servings
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.

Categories:  side-dish , <-30-mins , easy , indian , carrots , vegetable , time-to-make ,
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Serving Size (150.93 g)
Servings 4
Amount per Serving
Calories 124.3 Calories from Fat 69.93
% Daily Value *
Total Fat 7.77g 47.83%
Saturated Fat 0.6g 12.06%
Trans Fat 0.03g %
Cholesterol 0.0mg 0.0%
Sodium 98.0mg 16.33%
Total Carbohydrate 13.73g 18.31%
Dietary Fiber 4.07 g 65.11%
Sugars 6.75 g %
Protein 1.36g 10.87%
Vitamin A 23822.36IU% Vitamin C 8.37mg%
Calcium 47.44mg% Iron 0.49mg%
*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:
brown mustard seeds, yellow split peas, ground turmeric, dried, salt and pepper, cooked basmati rice