Prep 20 mins
Cook 10 mins
Another delicious-sounding side dish from my Sunset Cookbook. This recipe combines maple syrup and orange juice and orange zest in addition to the curry flavor.
- 1 tablespoon orange zest, grated
- 3⁄4 cup fresh orange juice
- 2 tablespoons maple syrup
- 2 teaspoons cornstarch (blended with 2 tablespoons cold water)
- 1 teaspoon curry powder
- 1 1⁄4 lbs carrots, cut diagonally into 1/4 inch slices
- 2 tablespoons parsley, minced
- salt and pepper
- In a bowl, stir together orange zest, orange juice, maple syrup, and cornstarch mixture; set aside.
- In a wide nonstick frying pan or wok, stir curry powder over medium-high heat just until fragrant (about 30 seconds - do not scorch). Add carrots and 1/3 cup water. Cover and cook just until carrots are tender when pierced (about 4 minutes). Uncover and stir fry until liquid has evaporated.
- Stir orange juice mixture well; then pour into pan and cook, stirring, until sauce boils and thickens slightly. Pour carrots and sauce into a serving bowl and sprinkle with parsley. Season with salt and pepper to taste.
I really liked the this unique way of serving carrots. I used honey instead of maple syrup, as that is what I had on hand. The combination of honey, OJ, and curry powder shouldn't work- but it does! [Made & Reviewed for PRMR]
These carrots are very easy to make, they have a sweet citrus taste with just a hint of curry.
I made exactly as per recipe and these were lovely to serve as a side with dinner. The sauce thickens up so quickly so be careful to watch it.
A tasty and different way to serve carrots, even if you don't like curry it does add a lovely flavour to the carrots with just a subtle hint of curry.
Thanks Nancy for posting a lovely recipe.