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Spicy Braised Carrots

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Submitted by cindy4

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

4 946
CUPS ML CARROTS
cut into extra thin julienne
1 237
CUP ML RED ONION
cut into small dice
1 237
CUP ML GREEN BELL PEPPERS
finely chopped
2 1E+1
TEASPOONS ML VEGETABLE OIL
1 1
EACH EACH GARLIC CLOVES
crushed
¼ 0.3
INCH INCH GINGER
grated *
½ 118
CUP ML WATER
hot
1 5
TEASPOON ML CURRY POWDER
1 1
X X ORANGE ZEST
dried, pinch *
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
X X LIMES
juice of *

Directions

Parboil carrots for 5 minutes, drain well.

Meanwhile, braise onions and green pepper in oil with garlic and ginger in wide shallow pot until vegetables are soft.

Stir often and rapidly. Turn heat to low.

Combine hot water, spices and lime juice.

Slowly add the carrots and water to the onions.

Cover the pot and simmer for about 30 minutes or to desired tenderness.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 283g (10.0 oz)
Amount per Serving
Calories 110 23% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 98mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 21%
Sugars g
Protein 5g
Vitamin A 433% Vitamin C 70%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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