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Indian-style Stir-Fried Spiced Carrots
http://www.seriouseats.com/recipes/2013/01/beyond-curry-indian-sty...
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Ingredients
categorized
original
1 tablespoon oil (preferably coconut oil but any vegetable oil is okay)
1 teaspoon whole yellow mustard seeds
10 curry leaves
1 small red onion sliced (about 1/2 cup)
2 small green chilies silt lengthwise
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 cups carrots, peeled, split lengthwise, and cut on a bias into 1/4-inch slices
Kosher salt
2 tablespoons water
2 tablespoons grated coconut
Ingredients
categorized
original
This recipe is
vegan
This recipe is
gluten-free
Produce
Carrots
(
2
cups
)
Coconut
(
2
tablespoons
)
Green chilies silt, small
(
2
)
Red onion sliced (about 1/2 cup), small
(
1
)
Cooking & Baking
Kosher salt
(
1
)
Mustard seeds, whole yellow
(
1
teaspoon
)
Oil
(
1
tablespoon
)
Red chili powder
(
1/2
teaspoon
)
Turmeric, powder
(
1/2
teaspoon
)
Drinks
Water
(
2
tablespoons
)
Frozen
Curry, leaves
(
10
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
35.2
Rating
1-100
13
Tweets
1
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0
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Recipe Stats
Published January 15, 2013 (1 month ago).
42 people saved this recipe.
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