Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
220
Calories
3g
Protein
14g
Fat
24g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 carrots
- 1 small onion
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon curry powder
- 1/4 teaspoon allspice
- 1/2 teaspoon salt (or to taste)
- 1 dash black pepper
- =
Directions
1
Firstly, shred or grate the carrots finely and dice the onion. Place them in a medium serving bowl.
2
In a separate small bowl, mix the remaining ingredients well together.
3
Pour the mixture over the carrots and toss well so it is evenly distributed.
4
Serve immediately or refrigerate.
5
This recipe serves 4.
Recipe sourced from
fandom