Yield: 4 Servings
|1 can||Pineapple chunks (20 ounce)|
|1/2 teaspoon curry powder,|
|Or more to|
|1/2 teaspoon salt|
|1/4 teaspoon pepper|
Wash and scrape carrots and cut into strips. Drain pineapple juice into measuring cup and add enough water to make one cup. Pour into dish and add carrots, curry, salt, and pepper. Cover with vented plastic film and cook on HIGH for 3 or 4 minutes or until carrots as tender.* Stir in pineapple chunks, reheat, and serve. *Or do this much ahead of time. Refrigerate the pineapple in one covered container and the carrots in a covered microwaveable dish large enough so the pineapple can be added later. Just before serving, stir in the pineapple and microwave on HIGH for 3 or 4 minutes (?) until hot.
Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@...> on Aug 28, 1998