Spicy Braised Carrots

Course : Curry
Serves: 4
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4 cups carrots -- cut into extra -- thin julienne
1 cup red onions -- cut into small dice
1 cup green bell pepper -- finely chopped
2 teaspoons oil
1 clove garlic -- crushed
1/4 piece ginger -- grated
1/2 cup hot water
1 teaspoon curry powder
1 dash dried orange peel
1 teaspoon salt and pepper to taste
1 medium lime -- juice of

Preparation / Directions:

Parboil carrots for 5 minutes, drain well. Meanwhile, braise onions and green pepper in oil with garlic and ginger in wide shallow pot until vegetables are soft. Stir often and rapidly. Turn heat to low. Combine hot water, spices and lime juice. Slowly add the carrots and water to the onions. Cover the pot and simmer for about 30 minutes or to desired tenderness. Source: Vegetarian Journal, Jan/Feb 1995

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