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Carrot Curry

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Submitted by katieWoW

YIELD

4 servings

PREP

30 min

COOK

10 min

READY

40 min

Ingredients

1 1
LB LB CARROTS
fresh, cut in 1/2 inch slices *
1 ½ 7.5
TEASPOONS ML FRUCTOSE
1 5
TEASPOON ML DIJON MUSTARD
1 5
TEASPOON ML CURRY POWDER
2 1E+1
TEASPOONS ML WALNUT OIL
2 3E+1
TABLESPOONS ML RAISINS, SEEDLESS
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped

Directions

In a large saucepan, bring 1 inch of water to a boil.

Place carrots in a vetgetable steamer over boiling water and cover tightly.

Steam 20 minutes and remove from heat.

Meanwhile, in a small bowl, mix together fructose, lime, or lemon juice, mustard and curry powder.

Heat walnut oil in a large skillet, then add carrots and raisins.

Toss 2 minutes.

Pour the sauce over the carrots and cook, stirring to blend, 2 minutes more.

Sprinkle with parsley.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 12g (0.4 oz)
Amount per Serving
Calories 43 51% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 17mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 4%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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