Afghan Carrot Stew

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 453.9
  • Total Fat: 13.6 g
  • Cholesterol: 3.9 mg
  • Sodium: 579.2 mg
  • Total Carbs: 67.5 g
  • Dietary Fiber: 22.7 g
  • Protein: 19.5 g

View full nutritional breakdown of Afghan Carrot Stew calories by ingredient
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Number of Servings: 4


    2 medium onions, chopped
    oil, for frying
    2-3 garlic cloves, peeled and chopped
    1 scotch bonnet chili, finely chopped
    1cm knob of fresh ginger, peeled and chopped
    1 teaspoon turmeric
    1/2 teaspoon ground cumin
    1/2 teaspoon ground coriander
    Pinch ground cloves
    600g baby carrots or the equivalent of grown up carrots, cut into wedges
    300g yellow split peas
    3 large tomatoes, chopped
    1 tablespoon tomato paste
    Salt, to taste
    2 tablespoons sour grape juice or 2 teaspoons vinegar
    About 500ml veg stock


Fry the onions in a little oil in the bottom of a big saucepan and add in the garlic, chili and ginger. When the onions have started to soften, add in the spices, carrots and split peas, followed a couple of minutes later by the tomato paste and fresh tomato chunks. Add some salt, then either the vinegar or sour grape juice, and then just enough stock to cover all the ingredients. Bring to the boil and set to simmer for 45 minutes to 1 hour or until the carrots and peas are cooked through.

Serve over plain white rice or with bread and most definitely with yogurt.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user MADOPTIMIST.

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