Curried Carrot Sauce
|Carrots||1 Cup (16 tbs)|
|Curry powder||2 Teaspoon|
|Plain flour||2 Tablespoon|
|Carrot liquor||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Tomato paste||1 Teaspoon|
Boil prepared carrots until tender, in just enough salted water to cover.
Drain, reserve liquor and make up to 1/2 cup if necessary.
Saute onion in melted butter in a sauce pan, over a low heat, until soft.
Stir in curry powder.
Cook gently for 4 minutes, stirring continuously.
Add flour and stir until well blended.
Add carrot liquor and milk and bring to the boil, stirring constantly, until sauce thickens.
Heat sauce through gently, simmer for 5 minutes and serve hot.
Serving size: Complete recipe
Calories 632 Calories from Fat 269
% Daily Value*
Total Fat 31 g47.1%
Saturated Fat 18 g90.2%
Trans Fat 0 g
Cholesterol 75.8 mg25.3%
Sodium 1190.7 mg49.6%
Total Carbohydrates 84 g28%
Dietary Fiber 13.1 g52.5%
Sugars 26.2 g
Protein 13 g25.1%
Vitamin A 500.7% Vitamin C 62.4%
Calcium 33.4% Iron 27.7%
*Based on a 2000 Calorie diet