Name: Indian-Style Stir-Fried Spiced Carrots



Yield: 3-4 servings

Comments: 12/18/2017 - Substitutes: 1/2 teaspoon ground mustard for the mustard seeds, 1 tablespoon curry powder for the curry leaves, and yellow onion for the red onion. I omitted the green chillies and used 4 tablespoons of water. Four carrots made 2 cups. We liked the result.
3/22/2020 - I used the same substitutions as in 2017, but substituted a can of diced mild green chilis for the fresh green chilis. I also used a small yellow onion in place of the red onion and omitted the salt. I updated the recipe with my actual herbs, but kept the original ingredients in parenthesis. Gail liked the flavor, but it caused her stomach discomfort at night.


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