Curried Carrots
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 217 |
| pro | 3 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 37 g |
| fibre | 6 g |
| chol | 0 mg |
| sodium | 246 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 11 |
| vit A | 364 |
| vit C | 32 |
| folate | 11 |
A touch of curry gives ordinary carrots a new look.
Ingredients
- 8 carrots, (about 1-1/2 lb/750 g)
- 3/4 cup apple juice
- 1/2 cup chopped golden raisins
- 1 tsp curry paste
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp vegetable oil
- 2 green onions, chopped
Preparation
Peel carrots; slice on the diagonal. In large saucepan, bring carrots, apple juice, raisins, curry paste, garlic, salt and pepper to boil; cover and cook over medium heat until almost tender, 5 to 7 minutes.
Uncover and cook over high heat, stirring often, until liquid is almost evaporated yet carrots are glazed and still moist, 3 to 4 minutes. Remove from heat. Stir in oil and onions.
Uncover and cook over high heat, stirring often, until liquid is almost evaporated yet carrots are glazed and still moist, 3 to 4 minutes. Remove from heat. Stir in oil and onions.
Source : Canadian Living Magazine: September 2007
- Keywords : Sides; Carrots; Raisins; Boil/Simmer; Curry;
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