Carrot Curd Curry
Carrot Curd Curry is a healthy and delicious dish that is perfect for those who are trying to lose weight. This recipe is vegetarian, gluten-free, and low in calories and fat, making it ideal for many dietary preferences. The use of curd in the recipe provides a good source of protein, while the capsicum provides vitamins and minerals. However, people with dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
103 kcal
Protein
6 g
Carbs
9 g
Fat
5 g
Fiber
3 g
Ingredients
Carrot
0.5 cup, chopped (100g)
Skimmed Milk Curd
0.5 cup (100g)
Cumin seeds
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Olive Oil
0.5 tbsp (7.5g)
Curry leaves
5 gms (5g)
Mustard seeds
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Cooking Steps
In a mixing bowl, whisk the skimmed curd until smooth. Keep it aside.
In a pan, heat oil over medium heat.
Add cumin seeds and mustard seeds and let them splutter.
Add curry leaves and sauté for 1-2 minutes until fragrant.
Add chopped carrot and sauté for 4-5 minutes until they are slightly softened.
Add coriander powder, turmeric powder, red chili powder, and salt to the pan. Mix well.
Turn the heat to low and add the whisked curd to the pan. Mix well and cook for 5-10 minutes until the curry is heated through.
Garnish with fresh coriander leaves and serve hot.