Indian

Pakistani Carrots and Sweet Potato is for Dinner.

Pakistani Carrots and Sweet Potato takes 10 minutes to prepare.

Pakistani Carrots and Sweet Potato takes 50 minutes to cook.

Pakistani Carrots and Sweet Potato makes 6 servings.

The ingredients for Pakistani Carrots and Sweet Potato are:

1 tsp fennel seed
1 tbsp sesame oil
1 tbsp canola oil
6 large Carrots, sliced
1 5" long sweet potato. cubed
1/2 Anise Bulb, chopped
1/2 cup celery, chopped
1 tbsp dried cilantro
1 tsp ground coriander
1 tsp ground cinnamon
1 tbsp ground cumin
1 tsp ground tumeric
1 tsp sesame seeds
1/2 tsp cayenne pepper
1 cup vegetable broth
1 1/2 cups soy milk

Here is how you make Pakistani Carrots and Sweet Potato:

toast fennel seeds in oilAdd vegetables, stir until onions begin to get clear.Add vegetable broth and remaining spices.Cover and cook until liquid in absorbed.Add Soy milk and simmer for 40 minutesMakes 4 -6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user GREENBUILDER.

The nutritional information for Pakistani Carrots and Sweet Potato is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 138.7

• Total Fat: 6.3 g
• Cholesterol: 0.0 mg
• Sodium: 247.5 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 4.7 g
• Protein: 3.6 g

Pakistani Carrots and Sweet Potato is Indian cuisine.

The dietary needs meet for Pakistani Carrots and Sweet Potato is Vegan