Curry-Glazed Carrots


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


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.


Post a Comment

Twitter Delicious Facebook Digg Stumbleupon Favorites More