Curried Carrots
A touch of curry gives ordinary carrots a new look.
Servings: 4
Ingredients:
| 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% |
-
8 carrots (about 1-1/2 lb/750 g)
3/4 cup (175 mL) apple juice
1/2 cup (125 mL) chopped golden raisins
1 tsp (5 mL) curry paste
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) 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
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