Carrot Curry

Course : Curry
Serves: 1
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1 pound fresh carrots -- cut in 1/2 inch slices
1 1/2 teaspoons crystakube fructose
1 teaspoon dijon-style mustard
1 teaspoon curry powder
2 teaspoons walnut oil
2 tablespoons raisins
2 tablespoons chopped fresh parsley

Preparation / Directions:

In a large saucepan, bring 1" of water to a boil. Place carrots in a vegetable steamer over boiling water and cover tightly. Steam 20 minutes and remove from heat. Meanwhile, in a small bowl, mix together fructose, lime, or lemon juice, mustard and curry powder. Heat walnut oil in a large skillet, then add carrots and raisins. Toss 2 minutes. Pour the sauce over the carrots and cook, stirring to blend, 2 minutes more. Sprinkle with parsley.


Nutritional Information:

CAL: 76; CHO: 0mg; CAR: 13g; PRO: 1g; SOD: 68mg; FAT: 3g:

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