Vegetarian

Afghan Carrot Stew is for Dinner.

Afghan Carrot Stew takes several minutes to prepare.

Afghan Carrot Stew takes several minutes to cook.

Afghan Carrot Stew makes 4 servings.

The ingredients for Afghan Carrot Stew are:

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

Here is how you make Afghan Carrot Stew:

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: 4Recipe submitted by SparkPeople user MADOPTIMIST.

The nutritional information for Afghan Carrot Stew is:

• 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

The dietary needs meet for Afghan Carrot Stew is Vegan