Curried Carrots

Author: Canadian Living

A touch of curry gives ordinary carrots a new look.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2007

Ingredients

  • 8 carrots (about 1-1/2 lb/750 g)
  • 3/4 cups apple juice
  • 1/2 cup chopped golden raisins
  • 1 teaspoon curry paste
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 2 green onions chopped

Method

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.

Nutritional facts Per serving: about

  • Sodium 246 mg
  • Protein 3 g
  • Calories 217.0
  • Total fat 8 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 37 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 364.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Curried Carrots

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