Curried Carrots & Raisins
photo by Shanna B.
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 1⁄4 lbs carrots, halved lengthwise and cut diagonally into 1/2 " pieces
- 1 tablespoon honey
- 1⁄2 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 1⁄2 teaspoons curry powder
- 1 tablespoon olive oil, lite
- 1⁄2 tablespoon butter
- 1⁄2 tablespoon brown sugar
- 1⁄3 cup dark raisin
directions
- Steam the carrots for apprx 10 minutes or until they are just the way you like them.
- While the carrots are steaming combine the honey, lemon juice, mustard, raisins and curry powder.
- Put the oil& butter in a heavy skillet over medium high heat, when butter is bubbling add carrots& saute them for 2 minutes.
- Sprinkle the brown sugar over the carrots, stirring constantly, stir in the honey/curry mixture and continue cooking until the carrots are completely glazed.
- Serve right away.
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Reviews
-
We normally love curried foods, but DH and I were both disappointed with this one. My oil and butter were heating up in the skillet and carrots were almost ready to be sautéed when I realized I didn't know when I was to add the raisins. I decided they should probably be heated up with the carrots before they were sautéed, so I turned off the oil and butter and dumped the raisins in with the carrots for a few more minutes (to plump them). Then I sautéed them and served with dinner. I still question whether this was the appropriate time to add them as we liked the flavor of the raisins, but didn't care for the flavor the carrots acquired. I do appreciate having the opportunity to try this dish Bergy. Thank you.
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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