Healthy Recipes > Curried Carrots


7 Aug 2010

 
 
 
 
Curried Carrots

Prep: 10 min, Cook: 15 min.
  • 1 lb. carrots, peeled and cut into 1/2 inch slices
  • 1 Tbs. homestyle apricot spread
  • 1-1/2 tsp. lemon juice
  • 3/4 tsp. Dijon mustard
  • 1 tsp. curry powder [The Well has the BEST!]
  • 1 tsp. unsalted butter
  • 2 tsp. vegetable oil [The Well carries healthier ones]
  • 1-1/2 tsp. brown sugar
  • 1/4 cup organic raisins [The Well stocks]

Place carrots in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until almost tender. Remove carrots from steamer and set aside. Combine apricot spread, lemon juice, mustard and curry powder in a small bowl. Heat butter and oil in a heavy nonstick skillet over medium high heat. When oil is hot sauté carrots 1 minute. Stir in brown sugar and raisins and sauté another 1-2 minutes. Add spice mixture, stirring constantly 2-3 minutes, scraping down sides of skillet, or until carrots are glazed.

Per serving: calories 126, fat 3.6g, 24% calories from fat, cholesterol 3mg, protein 1.7g, carbohydrates 23.8g, fiber 4.5g, sugar 15.6g, sodium 90mg, diet points 2.4.
Dietary Exchanges: Milk: 0.0, Vegetable: 2.4, Fruit: 0.5, Bread: 0.0, Lean meat: 0.0, Fat: 0.6, Sugar: 0.2, Very lean meat protein: 0.0

 

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