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Curry Glazed Carrots (don’t judge until you try)

March 18, 2010

I would never have expected to be writing about this one.  I had a bag of carrots left over from my organic delivery to use, but didn’t want to spend the time trying to be creative.  I pulled out the first recipe I saw – sounded interesting, but I was skeptical (I know you are as well).  I was only cooking for Keith and I, so had no guests to impress.   We are the guinea pigs.  Little did I know this would be one of my staple sides.

Don’t be afraid of the curry.  It is mild and does not overwhelm.

Curry Glazed Carrots

  • 12 carrots
  • 2 Tbsp butter
  • 1 clove of garlice, minced
  • 1 Tbsp chopped gingerroot
  • 1.5 tsp curry powder
  • 1.5 chicken stock
  • 2 Tbsp liquid honey (which I did not use this time around)

Directions:

  1. Peel carrots and cut into 1/4 thick slices.
  2. In a skillet heat butter, garlic and ginger over medium heat for 1 minute.  Add curry powder and cook, stirring for 30 seconds.
  3. Add carrots, stock and honey.  Cook, stirring occasionally until liquid is absorbed and carrots are tender.
  4. Taste, then apologize for judging prematurely.

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3 Comments leave one →
  1. Geoff permalink
    May 28, 2012 7:01 pm

    I did Curry Glazed Carrots but added both Onions and Pears to this delicious meal. And instead of Honey, I used Brown Sugar. I didn’t add the ginger as I was winging this recipe (but sure will next time) and I added Cumn along with the Curry. This is definitely one dish I will cook over again!

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