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    You are in: Home / Recipes / Glazed Curried Carrots With Currants and Almonds Recipe
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    Glazed Curried Carrots With Currants and Almonds

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    swissms's Note:

    From Cook's Illustrated. I often substitute raisins for the dried currants.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a 12-inch nonstick skillet, sprinkle 1 1/2 teaspoons curry powder; over medium heat, stir until fragrant, about 2 seconds.
    2. 2
      Add carrots, salt, 1 tablespoon sugar, and chicken broth to the skillet and bring to a boil, covered, over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.
    3. 3
      Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
    4. 4
      Add butter, currants, and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.
    5. 5
      Turn off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Glazed Curried Carrots With Currants and Almonds

    Serving Size: 1 (175 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 175.2
     
    Calories from Fat 57
    32%
    Total Fat 6.3 g
    9%
    Saturated Fat 2.1 g
    10%
    Cholesterol 7.6 mg
    2%
    Sodium 379.7 mg
    15%
    Total Carbohydrate 29.1 g
    9%
    Dietary Fiber 4.7 g
    18%
    Sugars 21.0 g
    84%
    Protein 3.3 g
    6%

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