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| Recipe: Indian Style Carrots |
Servings: 6
Preparation Time: 10 min.
Cooking Time: 15 min.
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| Ingredients: |
- 1-3/4 oz. butter
- 1-2/3 Lbs. carrots\cooked, sliced
- 1 potato, chopped
- 2 tsp. cumin powder
- 1/2 tsp. chilli powder
- 1 tsp. ground coriander
- 1/2 tsp. turmeric
- 1 tsp. salt
- 1/3 cup water
- 1 tsp. fresh coriander or parsley, chopped, to garnish
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| Cooking Directions: |
Melt the butter in a pan, add the carrot and potato and fry gently for 5 minutes. Add the spices, salt and water. Simmer, covered, for a further 7 minutes or until the water is absorbed. Serve immediately, sprinkled with coriander or parsley. |
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| Per Serving:
calories 155, fat 8.6g, calories from fat 50%, protein 2.7g, cholesterol 18.2mg, dietary fiber 5.7g
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| Nutrients |
Exchanges |
| Calories |
155 |
Milk Exchanges |
0.0 |
| Protein |
2.7g |
Vegetable Exchanges |
2.2 |
| Carbohydrates |
21.5g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
5.7g |
Bread Exchanges |
0.7 |
| Sugar |
6.5g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
8.6g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
4.6g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
2.9g |
Fat Exchanges |
1.3 |
| Poly-unsaturated Fat |
1.1g |
| % Calories from Fat |
50% |
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| Cholesterol |
18.2mg |
| Sodium |
475.1mg |
| Vitamins |
Minerals |
| Vitamin A |
1000.0IU |
Calcium |
50.9mg |
| Thiamin (B1) |
0.4mg |
Copper |
1.2mg |
| Riboflavin (B2) |
0.6mg |
Iron |
1.8mg |
| Niacin (B3) |
1.3mg |
Magnesium |
28.2mg |
| Vitamin B6 |
0.3mg |
Manganese |
0.7mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
63.7mg |
| Vitamin C |
9.1mg |
Potassium |
397.8mg |
| Vitamin E |
1.3IU |
Selenium |
2.4mcg |
| Folate |
18.7mcg |
Sodium |
475.1mg |
| Pantothenic Acid |
0.4mg |
Zinc |
0.6mg |
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