Carrot Curry
Yield
4 servingsPrep
30 minCook
10 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | lb |
carrots
fresh, cut in 1/2 inch slices |
*
|
| 1 ½ | teaspoons |
fructose
|
|
| 1 | teaspoon |
dijon mustard
|
|
| 1 | teaspoon |
curry powder
|
|
| 2 | teaspoons |
walnut oil
|
|
| 2 | tablespoons |
raisins, seedless
|
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | lb |
carrots
fresh, cut in 1/2 inch slices |
*
|
| 7.5 | ml |
fructose
|
|
| 5 | ml |
dijon mustard
|
|
| 5 | ml |
curry powder
|
|
| 1E+1 | ml |
walnut oil
|
|
| 3E+1 | ml |
raisins, seedless
|
|
| 3E+1 | 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.
