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This was a great dish! So good, I have made it x2 in the last week. I used fresh ginger the first time and had to use ground ginger because DH threw the fresh out.; I also increased the curry the second time because I love it. None of the ingredients overpowered each other. Save yourself some time and get the precut round carrots in the produce section. ZWT9 Made for the Gourmet Goddesses July 2013.

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Ck2plz September 05, 2013

Very nice, buttery, sweet, savory carrots. I did remove the lid and cook a little while longer to reduce the liquid to a glaze and allow some of the edges to brown slightly. Made a beautiful side that would be welcome on the table at a holiday dinner, but easy enough to do all the time.

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Lavender Lynn September 01, 2013
Carrots With Curry and Cilantro