Carrot Kari
Ingredients
- 2 tablespoons canola oil ⓘ
- 1 teaspoon brown mustard seeds
- 2 teaspoons yellow split peas, lightly crushed ⓘ
- 1 teaspoon ground turmeric ⓘ
- 1/2 teaspoon paprika ⓘ
- 24 curry leaves (basil or bay can be substituted) ⓘ
- 2 dried arbol chiles ⓘ
- 1 1/4 lbs carrots, sliced crosswise
- salt and pepper, to taste
- cooked basmati rice, to serve ⓘ
Instructions
- Heat oil in a skillet over low heat, and cook the mustard seeds about 30 seconds, keeping the pan covered until they stops popping.
- Stir in the peas, turmeric, paprika, curry leaves, and chiles and cook for 2 minutes over medium high heat, stirring often.
- 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.
- Uncover the pan, and cook over high heat for about 5 minutes until the excess liquid is evaporated. Serve over hot basmati rice.
Nutrition & Diet Analysis (per serving)
473
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).