Curried Carrot Coins

Author: Canadian Living

Prepared curried paste is spicy and flavourful. Use less if you prefer it mild.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2007

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon mild curry paste
  • 1/4 cup chicken stock
  • 1/4 cup vegetable stock
  • 4 cups thinly sliced peeled carrots
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons chopped parsley

Method

In large skillet, melt butter over medium heat; stir in curry paste. Blend in stock. Add carrots; cover and simmer, stirring occasionally, until tender-crisp and sauce is thick enough to coat carrots, 8 to 10 minutes. Stir in coriander.

Nutritional facts Per each of 6 servings: about

  • Sodium 185 mg
  • Protein 1 g
  • Calories 78.0
  • Total fat 5 g
  • Cholesterol 10 mg
  • Saturated fat 3 g
  • Total carbohydrate 7 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 151.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Curried Carrot Coins

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