Side Dish

Carrot Curry

Carrot Curry, a side dish recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.

Ingredients

• 1 lb Fresh carrots; cut in 1/2″
• -slices 1 1/2 ts Crystakube froctose;
• 1 ts Dijon-style mustard;
• 1 ts Curry powder;
• 2 ts Walnut oil;
• 2 tb Raisins;
• 2 tb Chopped fresh parsley;

Method

1. In a large saucepan, bring 1″ of water to a boil.
2. Place carrots in a vetgetable steamer over boiling water and cover tightly.
3. Steam 20 minutes and remove from heat.
4. Meanwhile, in a small bowl, mix together fructose, lime, or lemon juice, mustard and curry powder.
5. Heat walnut oil in a large skillet, then add carrots and raisins.
6. Toss 2 minutes.
7. Pour the sauce over the carrots and cook, stirring to blend, 2 minutes more.
8. Sprinkle with parsley.
9. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FRUIT EXCHANGE + 1/2 FAT EXCHANGE CAL: 76; CHO: 0mg; CAR: 13g; PRO: 1g; SOD: 68mg; FAT: 3g: Source: Light & Easy Diebetes Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and her Meal-Master.

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