Vegan Curry With Carrots
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 461 kcal
Ingredients
Ingredients
- 1 cup basmati rice
- 2 Tbsp. extra virgin olive oil
- 1 small yellow onion diced
- 2 tsp. garlic crushed
- 1 Tbsp. fresh ginger diced
- 4 large carrots chopped
- 2 Tbsp. SunButter Organic Sunflower Butter
- 2 cups water
- 2 Tbsp. molasses
- 1/2 tsp. thyme
- 1/2 tsp. oregano
- 1/2 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1/2 tsp. turmeric
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cloves
- 1/4 tsp. cardamom
- 1/4 tsp. ground nutmeg
- 1/4 tsp. fennel
- 1/4 tsp. caraway
- 1/4 tsp. dried basil
- 1/4 tsp. poppy seeds
- 1/2 tsp. sesame seeds
- 1/4 tsp. saffron
- 1/4 tsp. cinnamon
- 1 tsp. paprika
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
Toppings
- Handful of fresh mint
- ½ cup cashews roasted or raw
- 1/4 purple onion diced
Instructions
-
In stock pot, bring water to boil and add rice. Cook 4 minutes. Drain and set aside.
-
In large sauté pan with oil over medium heat, sauté onion, garlic and ginger until lightly browned.
-
Add carrots and stir for two minutes.
-
Add water, SunButter, honey and curry spices. Cook, stirring occasionally, about 10 minutes.
-
Serve with rice and garnish with cashews, purple onion and fresh mint.
Recipe Notes
Shop these ingredients and more at Vitacost.com.
Nutrition Facts
Vegan Curry With Carrots
Amount Per Serving
Calories 461
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g15%
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Sodium 301mg13%
Potassium 659mg19%
Carbohydrates 64g21%
Fiber 6g24%
Sugar 11g12%
Protein 10g20%
Vitamin A 10859IU217%
Vitamin C 9mg11%
Calcium 136mg14%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.