Carrot Curry Recipe

Step 1

In a large saucepan, bring 1" of water to a boil. Place carrots in a vegetable steamer over boiling water and cover tightly. Steam 20 minutes and remove from heat. Meanwhile, in a small bowl, mix together fructose, lime, or lemon juice, mustard and curry powder. Heat walnut oil in a large skillet, then add carrots and raisins. Toss 2 minutes. Pour the sauce over the carrots and cook, stirring to blend, 2 minutes more. Sprinkle with parsley.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FRUIT EXCHANGE + 1/2 FAT EXCHANGE CAL: 76; CHO: 0mg; CAR: 13g; PRO: 1g; SOD: 68mg; FAT: 3g:

Source: Light & Easy Diabetes Cuisine by Betty Marks

Things You'll Need

  • 1lb Fresh carrots; cut in 1/2" slices
  • 1 1/2ts Crystakube froctose;
  • 1ts Dijon-style mustard;
  • 1ts Curry powder;
  • 2ts Walnut oil;
  • 2tb Raisins;
  • 2tb Chopped fresh parsley;

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