Carrot Kari Recipe

Name: Carrot Kari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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

Servings: persons

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

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
Stir in the peas, turmeric, paprika, curry leaves, and chiles and cook for 2 minutes over medium high heat, stirring often.
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
Uncover the pan, and cook over high heat for about 5 minutes until the excess liquid is evaporated. Serve over hot basmati rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 teaspoon brown mustard seeds, 2 teaspoons yellow split peas, lightly crushed, 1 teaspoon ground turmeric, and more.

Yes, Carrot Kari falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot Kari

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