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Curry Glazed Carrots

Healthycooking's picture
Ingredients
  Grated orange peel 1 Tablespoon
  Orange juice 180 Milliliter (3/4 Cup)
  Maple syrup 30 Milliliter (2 Tablespoon)
  Cornstarch 2 Teaspoon, blended with 2 tablespoons /30 milliliter cold water
  Cold water 30 Milliliter (For Blending Cornstarch, 2 Tablespoon)
  Curry powder 1 Teaspoon
  Carrots 565 Gram, cut diagonally into 1/4-inch slices (1 1/4 Pound)
  Minced parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

1. In a bowl, stir together orange peel, orange juice, syrup, and cornstarch mixture; set aside.
2. In a wide nonstick frying pan or wok, stir curry powder over medium-high heat just until fragrant (about 30 seconds; do not scorch). Add carrots and 1/3 cup (80 ml) water. Cover and cook just until carrots are tender when pierced (about 4 minutes). Uncover and stir-fry until liquid has evaporated.
3. Stir orange juice mixture well; then pour into pan and cook, stirring, until sauce boils and thickens slightly.
4. Pour carrots and sauce into a serving bowl and sprinkle with parsley. Season with salt and pepper.

Recipe Summary

Method: 
Boiled
Ingredient: 
Carrot

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