Recipe: Curried Carrots and Raisins

The dish

The plate

CURRIED CARROTS AND RAISINS

Serves 6

Working time: about 25 minutes; Total time: about 35 minutes

Calories 96; Protein 1g; Cholesterol 3mg; Total fat 4g; Saturated fat 1g; Sodium 34mg

1 ½ lb carrots, peeled and sliced ½ inch thick

Water (to cover carrots

1 Tbsp oil

1 ½ tsp butter

1 Tbsp brown sugar

½ C raisins

1 Tbsp honey

1 ½ tsp fresh lemon juice

1 ½ tsp curry powder

1 tsp Dijon mustard (preferably homemade—see recipes in Basics section)

Boil carrots in water to cover for 10 minutes, remove from heat, and drain. Heat oil and butter in large skillet over medium heat. Add carrots and sauté, stirring constantly, for 2 minutes. Sprinkle brown sugar over carrots, add raisins, and cook 2 minutes longer. Combine honey, lemon juice, curry powder, and mustard, and stir into skillet. Cook 2-3 minutes or until carrots are well glazed.