Carrot curry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh carrots; cut in 1/2\" slices |
| 1½ | teaspoon | Crystakube froctose; |
| 1 | teaspoon | Dijon-style mustard; |
| 1 | teaspoon | Curry powder; |
| 2 | teaspoons | Walnut oil; |
| 2 | tablespoons | Raisins; |
| 2 | tablespoons | Chopped fresh parsley; |
Directions
In a large saucepan, bring 1" of water to a boil. Place carrots in a vetgetable steamer over boiling water and cover tightly. Steam 20 minutes and remove from heat. Meanwhile, in a small bowl, mix together fructose, lime, or lemon juice, mustard and curry powder.
Heat walnut oil in a large skillet, then add carrots and raisins.
Toss 2 minutes. Pour the sauce over the carrots and cook, stirring to blend, 2 minutes more. Sprinkle with parsley. Food Exchange per serving: 1 VEGETABLE EXCHANGE + ½ FRUIT EXCHANGE + ½ FAT EXCHANGE CAL: 76; CHO: 0mg; CAR: 13g; PRO: 1g; SOD: 68mg; FAT: 3g: Source: Light & Easy Diebetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master