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Curried Carrot Salad, Indian Style
HOLY COW! VEGAN RECIPES11Ingredients
15Minutes
35Calories
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Ingredients
US|METRIC
6 SERVINGS
- 4 medium carrots (cut into 1/8th inch rounds. This is easily done in a food processor)
- 2 cups cherry tomatoes (halved or, if too big, quartered)
- 1 tsp. coconut oil
- 1 tsp. black mustard seeds
- 1 pinch asafetida (hing, optionl)
- 1 curry leaves (spring, chopped -- while curry leaves are usually left whole, chopping them makes them easier to eat in this dish)
- 1 tsp. red pepper flakes (use more or less according to your tolerance)
- 1/2 tsp. turmeric
- salt (to taste)
- 1 Tbsp. lemon juice
- 2 Tbsp. cilantro (finely chopped, for garnish, optional)
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NutritionView More
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35Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories35Calories from Fat9 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium160mg7% |
| Potassium270mg8% |
| Protein1g |
| Calories from Fat9 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A150% |
| Vitamin C20% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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