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Curry Glazed Carrots

Healthycooking's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 471 Calories from Fat 23

% Daily Value*

Total Fat 3 g4.3%

Saturated Fat 0.42 g2.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 812.7 mg33.9%

Total Carbohydrates 111 g36.9%

Dietary Fiber 20.5 g82.2%

Sugars 60.2 g

Protein 8 g16.6%

Vitamin A 1947.7% Vitamin C 307%

Calcium 31.7% Iron 32.9%

*Based on a 2000 Calorie diet

Curry Glazed Carrots Recipe