Jalapeno Carrot Curry

Who says carrots have to be boring?

No more plain old boiled carrots for this girl. You can always make Carrot Fries or Carrot Crust Pizza for something a bit different OR...you can try this spicy little concoction I whipped up for lunch today. 

You can adjust the heat to your own personal tastes...myself, I'm a not a spicy kinda gal so mine was fairly mild. 

Plus...it looks really pretty so...you know...that makes it taste even better. 

Jalapeno Carrot Curry

Ingredients

1/2 jalapeno, seeded & finely diced

1 slice onion, finely diced

1/4 tsp mustard seed

1 tsp curry powder

pinch sea salt

2 large carrots, shredded

1/2 Tbsp unsweetened coconut

Directions

Spray a nonstick or cast iron pan with cooking spray. Over medium heat, cook and stir diced jalapeno, onion, mustard seed, curry, and salt until onion is translucent.

Add in shredded carrots. Cook, stirring ever so often, until carrot is cooked through - about 10 minutes. 

Stir in half of the coconut. 

Scoop onto serving dish and sprinkle with remaining coconut.  

Serve hot. 

This makes enough for one (if eaten as a meal) but can very easily be doubled or tripled. 

According to Myfitnesspal for the entire recipe it is:

96 calories, 17 carbs, 2 fat, 1 protein.

I just wanted to add that you really should add the 1/2 Tbsp of coconut to this dish. It adds a whole other level of flavor that really compliments the spiciness. 

 

Be sure to visit Feeding Big and Love Bakes Good Cakes and Memories By The Mile and Hun...What's For Dinner?  and Chef In Training and Carole's Chatter for some fabulous links!