Curry Glazed Carrots Recipes

CURRIED CARROTS

Curried Carrots image

This is a modification of a recipe from the old Silver Palate cookbook. It is very easy to make and delicious! This is tasty & pretty enough for holiday meals & company dinners.

Provided by MA HIKER

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (1 lb) bag baby carrots
6 tablespoons butter
2 tablespoons curry powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh lemon juice
2 tablespoons brown sugar
1 cup pecans, toasted and chopped

Steps:

Place the carrots in a heavy large saucepan and add cold water to cover.
Cook over medium high heat just until tender, about 15 minutes.
Drain and return to pan.
Mix the butter, curry powder, salt and pepper and add to the carrots.
Heat over very low heat, tossing to coat the carrots with the butter mixture.
Add the lemon juice and brown sugar.
Heat, tossing occasionally, until the carrots are glazed.
Sprinkle with chopped pecans.
Serve immediately.

Nutrition Facts : Calories 280.8, Fat 25, SaturatedFat 8.5, Cholesterol 30.5, Sodium 240.7, Carbohydrate 15.4, Fiber 3.9, Sugar 9.1, Protein 2.6

CURRY-GLAZED CARROTS

Curry-Glazed Carrots image

Another delicious-sounding side dish from my Sunset Cookbook. This recipe combines maple syrup and orange juice and orange zest in addition to the curry flavor.

Provided by DailyInspiration

Categories Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon orange zest, grated
3/4 cup fresh orange juice
2 tablespoons maple syrup
2 teaspoons cornstarch (blended with 2 tablespoons cold water)
1 teaspoon curry powder
1 1/4 lbs carrots, cut diagonally into 1/4 inch slices
2 tablespoons parsley, minced
salt and pepper

Steps:

In a bowl, stir together orange zest, orange juice, maple syrup, and cornstarch mixture; set aside.
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 water. Cover and cook just until carrots are tender when pierced (about 4 minutes). Uncover and stir fry until liquid has evaporated.
Stir orange juice mixture well; then pour into pan and cook, stirring, until sauce boils and thickens slightly. Pour carrots and sauce into a serving bowl and sprinkle with parsley. Season with salt and pepper to taste.

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