Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 2 kg carrots
- 1 kg onions
- 1 litre white vinegar
- 800 g sugar
- 150 g seedless raisins
- 15 ml salt
- 5 ml whole cloves
- 5 ml black peppercorns
- 50 ml cornflour
- 50 ml curry powder
Directions
Peel the carrots and slice thinly. Cover the slices with water and boil till just soft.
Peel and halve the onions. Slice thinly. Cover the onions with boiling water and leave
to stand for 15 minutes. Drain the carrots and onions. Add the white vinegar, sugar, raisins,
salt, cloves and black peppercorns to the vegetables and bring to the boil.
Mix the corn flour and curry powder with 250 ml (1 c) water. Add the curry mixture to the carrot
mixture and boil for about 10 minutes. Stir occasionally. Spoon the hot curried carrots into
clean hot jars and seal immediately.
Makes 3,5 liters (14 c) curried carrots
Category:Zambian Recipes
Category:Zambian Salads