Curried Ginger Carrots
Serves 4 to 6
Time 25 min
Spicy curry pairs well with naturally sweet carrots. Serve with brown rice and tofu for a main meal, or alongside your favorite grilled meats.
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 tablespoon fresh lemon juice
- 1/2 tablespoon curry powder, or to taste
- 1 pound baby carrots
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Method
In a medium saucepan, melt ghee over medium heat and sauté onion, bell pepper, garlic and ginger until softened, about 8 minutes.
As it cooks, reduce heat so you don't overbrown or burn garlic and ginger.
Add 1 cup water, lemon juice and curry powder 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, 0mg cholesterol, 310mg sodium, 13g carbohydrates (4g dietary fiber, 6g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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 tablespoon fresh lemon juice
- 1/2 tablespoon curry powder, or to taste
- 1 pound baby carrots
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper