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Curried Carrots
Description
Carrots take center stage with special seasoning.
Ingredients
1 teaspoon butter or butter substitute (or none at all)
1 tablespoon minced ginger (from a jar)
3/4 teaspoon curry powder
1 packet of True Lemon
1/4 cup non-fat chicken or vegetable broth
1 pound carrots, peeled, slice in half-inch diagonals
Salt and pepper to taste
2 tablespoons chopped cilantro
1 tablespoon minced ginger (from a jar)
3/4 teaspoon curry powder
1 packet of True Lemon
1/4 cup non-fat chicken or vegetable broth
1 pound carrots, peeled, slice in half-inch diagonals
Salt and pepper to taste
2 tablespoons chopped cilantro
Directions
- Melt the butter on medium high in a skillet large enough to hold the carrots in a single layer.
- Add the garlic, ginger, True Lemon and curry.
- Cook for about 30 seconds.
Add the broth and bring to a boil.
Add the carrots and turn over to coat with the mixture.
Reduce the heat to MEDIUM (verging on MEDIUM LOW since so little fat).
cover and let simmer until cooked 10-15 minutes and the liquid cooked away.
Season to taste. Stir in the cilantro. Serve and enjoy!
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Notes
Nutritional Info
Per Serving: 62 Cal (18% from Fat, 9% from Protein 74% from Carb); 1g Tot Fat; 12g Carb; 4g Fiber; NetCarb 8; 45mg calcium 1 mg Iron; 116 mg Sodium; 3mg Choleserol; Weight Watchers 1 pointFrom Kitchen Parade