Curried Ginger Carrots

Curried Ginger Carrots

Serves 4 to 6
Serve this Indian-inspired carrot dish with brown rice.
Ingredients: 
  • 2 tablespoons ghee or extra virgin olive oil
  • 1 cup sliced yellow onion
  • 1/2 cup finely chopped green bell pepper
  • 2 cloves garlic, finely chopped
  • 1 tablespoon grated fresh ginger
  • 1 cup water or vegetable/chicken broth
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon curry powder, or to taste
  • 1 pound baby carrots
  • 1/4 cup chopped cilantro
  • Sea salt and ground pepper
You must be signed in to use shopping lists. Sign in or create account
Cancel
Method: 
In a medium saucepan, melt ghee (or heat olive oil) and sauté onion, bell pepper, garlic and ginger, over medium heat, until softened, about 8 minutes. As it cooks, reduce heat so you don't overbrown or burn garlic and ginger. Add water, lemon juice and curry and stir to blend. Add carrots and let simmer 15 to 20 minutes until tender. Stir in cilantro and season with salt and pepper.
Nutritional Info: 
Per Serving: 100 calories (50 from fat), 6g total fat, 1g saturated fat, 310mg sodium, 13g carbohydrates, (4 g dietary fiber, 6g sugar), 1g protein.

Recipe Discussion