Carrot Curry

1. in a medium saucepan heat oil over medium heat.

2. add shallots and chile, cook stirring for 2 minutes.

3. add carrots, spices and curry leaves and cook another 3-4 minutes.

4. add coconut milk and bring to a simmer.

5. cover, reduce heat to low, and cook 20-25 minutes until carrots are tender.

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Nutrient	Quantity
Total fats	71.1268 g
Protein	7.329 g
Carbohydrates	33.6902 g
Energy	759.7177 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0093 g
Water	275.9753 g
Aspartic acid	0.7898 g
Calcium, Ca	124.9836 mg
Lutein + zeaxanthin	361.3905 g
Fiber, total dietary	10.5179 g
Fatty acids, total saturated 22:0	0.756 g
Carotene, beta	10652.1101 g
Niacin	2.8966 mg
Vitamin A, RAE	1072.9201 g
Arginine	0.8919 g
Riboflavin	0.0998 mg
Tocopherol, beta	0.1371 mg
Fatty acids, total saturated 20:1	0.3555 g
Glutamic acid	1.6873 g
Sodium, Na	126.388 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0362 g
Total lipid (fat)	71.1268 g
Manganese, Mn	2.383 mg
Fructose	0.7108 g
Proline	0.3298 g
Fatty acids, total saturated 16:0	6.2993 g
Fatty acids, total saturated 8:0	3.006 g
Sucrose	4.6309 g
Choline, total	33.6752 mg
Fatty acids, total polyunsaturated 18:1 t	0.0008 g
Sugars, total	16.1569 g
Serine	0.3422 g
Fatty acids, total saturated 10:0	2.4017 g
Fatty acids, total saturated 18:0	2.8282 g
Vitamin B-6	0.4224 mg
Selenium, Se	12.578 g
Ash	3.3285 g
Fatty acids, total saturated 18:1 undifferentiated	14.4776 g
Pantothenic acid	0.834 mg
Phenylalanine	0.3354 g
Copper, Cu	0.6367 mg
Betaine	0.6575 mg
Thiamin	0.1802 mg
Methionine	0.1186 g
Iron, Fe	6.4719 mg
Carbohydrate, by difference	33.6902 g
Phosphorus, P	277.9087 mg
Folate, total	70.9939 g
Tocopherol, gamma	4.3065 mg
Lycopene	1.28 g
Alanine	0.4166 g
Valine	0.4034 g
Fatty acids, total saturated 18:2 undifferentiated	9.3925 g
Glycine	0.3236 g
Carotene, alpha	4450.56 g
Glucose (dextrose)	0.7609 g
Fatty acids, total saturated 14:0	7.5506 g
Zinc, Zn	1.9734 mg
Isoleucine	0.3206 g
Tocopherol, delta	0.3699 mg
Fatty acids, total saturated 12:0	19.0372 g
Fatty acids, total polyunsaturated	9.4017 g
Fatty acids, total saturated 14:1	0.0023 g
Tocotrienol, gamma	0.0008 mg
Fatty acids, total polyunsaturated 17:1	0.0025 g
Leucine	0.5233 g
Tocotrienol, alpha	0.0146 mg
Vitamin A, IU	21467.8884 IU
Folate, DFE	70.9939 g
Tryptophan	0.0806 g
Vitamin C, total ascorbic acid	17.337 mg
Phytosterols	62.5394 mg
Fatty acids, total polyunsaturated 18:1 c	0.0011 g
Fatty acids, total saturated 20:0	0.3795 g
Fatty acids, total saturated 6:0	0.2448 g
Starch	1.8304 g
Tyrosine	0.2236 g
Vitamin K (phylloquinone)	18.6388 g
Fatty acids, total saturated	42.753 g
Histidine	0.1703 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0012 g
Fatty acids, total monounsaturated	14.8737 g
Threonine	0.4478 g
Folate, food	70.9939 g
Fatty acids, total polyunsaturated 17:0	0.005 g
Fatty acids, total polyunsaturated 24:0	0.243 g
Cryptoxanthin, beta	7.0335 g
Vitamin E (alpha-tocopherol)	5.5463 mg
Fatty acids, total trans	0.0008 g
Fatty acids, total trans-monoenoic	0.0008 g
Magnesium, Mg	109.5311 mg
Lysine	0.3793 g
Potassium, K	1147.5717 mg
Cystine	0.1894 g
Fluoride, F	4.096 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Coconut milk	0.75 cup	414	9.972	42.912
Salt	0.5 teaspoon	0	0	0
Carrot	1	52.48	12.2624	0.3072
Coriander	1 teaspoon	5.364	0.9898	0.3199
Turmeric	0.5 teaspoon	4.68	1.0071	0.0488
cumin	1 teaspoon	7.875	0.929	0.4677
cayenne pepper	1 pinch	0.3578	0.0637	0.0194
shallot	5 tablespoons	36	8.4	0.05
peanut oil	2 tablespoons	238.68	0	27
hot green chili pepper	1 hot	0	0	0
curry leaf	10	0	0	0
fennel	0.5 teaspoon	0.2809	0.0662	0.0018