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Pea and Carrot Coconut Curry Recipe

Pea and Carrot Coconut Curry Recipe

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Ingredients:

Serving

1 cup basmati rice
1 tbsp vegetable oil
1 small onion, chopped
1 to 2 tbsp. madras curry powder
1 tsp kosher salt
1 serrano chile, chopped
1 bag (1 lb.) baby carrots , halved lengthwise
1 can (14.5 oz.) coconut milk
1 cup frozen peas
1/4 cup chopped cilantro

Directions:

Cook rice according to package directions. Heat oil in a large frying pan over medium-high heat. Cook onion, curry powder, salt, and chile until onion is softened, about 3 minutes. Add carrots, coconut milk, peas, and 1/2 cup water. Simmer, covered, until carrots are tender, about 8 minutes. Serve over rice and sprinkle with cilantro.
Note: Nutritional analysis is per serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	887.31 Kcal (3715 kJ)
Calories from fat	205.29 Kcal
		% Daily Value*
Total Fat	22.81g	35%
Sodium	4488.6mg	187%
Potassium	1560.23mg	33%
Total Carbs	157.84g	53%
Sugars	33.07g	132%
Dietary Fiber	24.76g	99%
Protein	19.68g	39%
Vitamin C	44.6mg	74%
Vitamin A	4.5mg	151%
Iron	102.5mg	569%
Calcium	197.9mg	20%

Amount Per 100 g
Calories	88.29 Kcal (370 kJ)
Calories from fat	20.43 Kcal
		% Daily Value*
Total Fat	2.27g	35%
Sodium	446.62mg	187%
Potassium	155.24mg	33%
Total Carbs	15.71g	53%
Sugars	3.29g	132%
Dietary Fiber	2.46g	99%
Protein	1.96g	39%
Vitamin C	4.4mg	74%
Vitamin A	0.5mg	151%
Iron	10.2mg	569%
Calcium	19.7mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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