Curried Carrots Amandine Food

CURRIED CARROTS

Steps:

• Place the carrots in a heavy large saucepan and add cold water to cover.
• Cook over medium high heat just until tender, about 15 minutes.
• Drain and return to pan.
• Mix the butter, curry powder, salt and pepper and add to the carrots.
• Heat over very low heat, tossing to coat the carrots with the butter mixture.
• Add the lemon juice and brown sugar.
• Heat, tossing occasionally, until the carrots are glazed.
• Sprinkle with chopped pecans.
• Serve immediately.

CARROT 'N' CELERY AMANDINE

Steps:

• In a large nonstick skillet, saute garlic in oil for 1 minute or until tender. Stir in the water, soy sauce and sugar. Bring to a boil. Add carrots, onion and celery; cook until crisp-tender. Sprinkle with almonds.

CURRIED ROASTED CARROTS

Steps:

• Set oven rack in middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
• Toss carrots with olive oil, curry powder and salt directly on baking sheet until evenly coated. Roast, stirring with a rubber spatula a few times to prevent sticking and burning, until tender, 25-30 minutes. Toss roasted carrots with honey directly on baking sheet. Taste and add more salt, pepper or honey if desired.

CURRIED CARROT SALAD

Steps:

• Toss carrots with raisins and onions in large bowl; set aside.
• Mix all remaining ingredients with wire whisk until well blended. Add to carrot mixture; toss to coat. Cover.
• Refrigerate 1 hour or until ready to serve.

CARROTS WITH CURRY AND CILANTRO

Steps:

• Melt butter in heavy large skillet over medium heat. Add ginger, garlic and curry; sauté 30 seconds. Stir in broth and preserves. Add carrots; cover and simmer until carrots are crisp-tender and coated with sauce, about 6 minutes. Season with salt and pepper. Mix in cilantro.

CURRIED CARROTS

Steps:

• In a large saucepan of boiling water boil the carrots for 3 minutes, or until they are crisp-tender, and drain them well. In a heavy skillet melt the butter over moderate heat, stir in the curry powder, and cook the mixture until it foams. Add the carrots, cook the mixture, stirring, for 1 minute, or until the carrots are tender, and stir in the lemon juice and salt and pepper to taste.

CURRIED CARROTS & RAISINS

Steps:

• 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.

CURRIED CARROT & LENTIL SOUP

Steps:

• Tip the spices into the pan and briefly heat to toast them. Pour in 800ml water and pile in the carrots, leek and garlic. Crumble in the stock cube, then cover and cook over a high heat for 10 mins.
• Tip in the lentils with their liquid and most of the chopped coriander, then cover and cook for 5 mins more. Blitz the soup with a hand blender to part-purée it. Serve topped with the remaining coriander and the yogurt, if you like. Will keep in the fridge for 3 days.

CURRIED CARROT AND CORIANDER SOUP

Steps:

• Spray a large non-stick saucepan with oil and place over a medium heat. Add the onion and fry for 4-5 minutes until softened.
• Add the ground spices and garlic and continue to stir-fry for 1-2 minutes.
• Add the carrots and 3.5 cups of water.
• Bring to the boil, cover and then simmer gently for 25-30 minutes or until the carrots are tender.
• Season well, allow to cool slightly then place in a food processor and blend until smooth.
• Return the soup to the saucepan and reheat gently. Ladle into four warmed bowls, stir in the chopped cilantro and serve.