4 Serves
45 Mins
Scrape, wash, and boil the carrots in a pot until tender.
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Vitamin E
5 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
296 µg / 400 µgCalcium
110 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
190 mg / 420 mgPhosphorus
608 mg / 1,250 mgPotassium
1162 mg / 4,700 mgSodium
1856 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
123 µg / 55 µgFiber
7 g / 28 gSugar
9 g / 50 gSaturated Fat
9 g / 20 gCholesterol
98 mg / 300 mgCaffeine
0 mgNet Carbs
152 gAlcohol
0 g
Drain the carrots and process them in a blender until finely shredded.
Heat cooking oil in a large pot and sauté the chopped onions, garlic, and ginger until fragrant.
Add the beef and the pepper mix to the pot, simmering on low heat for 15 minutes.
Stir in the shredded carrots and simmer for an additional 5 minutes.
Fold in the chopped scent leaves, season with black pepper, and serve hot with your choice of rice, yam, plantain, or pasta.
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