Carrot Raita

Carrot Raita

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Servings: 4
Calories: 292


  • 3 tbsp vegetable oil
  • 1 large onion finely chopped
  • 2.5 cm/1in fresh ginger peeled and grated
  • 3 to matoes peeled and chopped or grated
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 2 tsp garam masala
  • 1 lb carrots scrubbed and diced
  • 1 lb potatoes peeled and diced
  • 6 oz frozen peas defrosted
  • fresh mint and/or coriander to garnish


  • Heat the oil in a large pan. When slightly smoking, add the onion and stir fry for a few minutes. Once it is beginning to brown, add the ginger and cook for another minute or so.
  • Add the tomato, salt and spices, cook until the mixture begins to thicken slightly, then add the carrots and potatoes. Cook for a couple of minutes, then just cover with water, bring to the boil, turn down the heat and simmer until the vegetables are tender.
  • Add the peas and cook for a further 5 minutes. Serve garnished with fresh herbs.
Calories: 292 kcal
Carbohydrates: 44 g
Protein: 7 g
Fat: 11g
Saturated Fat: 2 g
Trans Fat: 1 g
Sodium: 674 mg
Potassium: 1213 mg
Fiber: 10 g
Sugar: 12 g
Vitamin A: 20249 IU
Vitamin C: 61 mg
Calcium: 78 mg
Iron: 2 mg
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