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    You are in: Home / Recipes / Carrots With Curry and Cilantro Recipe
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    Carrots With Curry and Cilantro

    Average Rating:

    2 Total Reviews

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    • on September 05, 2013

      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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    • on September 01, 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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    Nutritional Facts for Carrots With Curry and Cilantro

    Serving Size: 1 (101 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 101.6
     
    Calories from Fat 54
    53%
    Total Fat 6.0 g
    9%
    Saturated Fat 3.7 g
    18%
    Cholesterol 15.2 mg
    5%
    Sodium 137.1 mg
    5%
    Total Carbohydrate 11.9 g
    3%
    Dietary Fiber 2.2 g
    9%
    Sugars 6.5 g
    26%
    Protein 1.1 g
    2%

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