Sweet Curry Carrots With Chive Yogurt Recipes
CHIVE CARROTS
Chive Carrots have such rich garden-fresh flavor, you'd never guess how inexpensive this dish is to prepare. Relates Dorothy Pritchett, field editor from Wills Point, Texas, "My husband and I both love the garlic in this colorful side dish."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute carrots and garlic in oil and butter for 3 minutes. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Sprinkle with chives.
Nutrition Facts : Calories 106 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 64mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
SWEET CURRY CARROTS WITH CHIVE YOGURT
Steps:
- Preheat oven to 425. Peel carrots. Halve large ones Line a baking pan with foil. Toss carrots with oil. Evenly spread carrots on pan. Sprinkle with salt. Roast 15 minutes. In small microwave bowl, warm honey 30 seconds. Whisk in curry powder. Remove carrots from oven. Drizzle with honey mixture, toss to coat. Roast 10 minutes longer, turning occasionally, until carrots are glazed and tender. Transfer onto serving plate. For CHive yogurt: in bowl combine yogurt and chives and 1/4 tsp salt Serve with carrots.
CHICKPEA CURRY WITH CARROTS
Authentic Indian chickpea curry with carrots and spices. Optional vegetables include chopped sweet peppers, zucchini, or snap peas, which can be added 10 minutes before the end of cooking time. Serve with naan bread or basmati rice.
Provided by Tony
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 2
Number Of Ingredients 16
Steps:
- Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened, about 10 minutes. Drain.
- Crush mustard seeds and cardamom seeds using a mortar and pestle. Heat ghee in a skillet over medium heat; add crushed spices, onion, ginger, garlic, garam masala, turmeric, cinnamon, and cloves. Fry until mixture is light brown in color, 3 to 5 minutes. Add drained sun-dried tomatoes, chickpeas, carrots, and chile pepper; cook until softened as desired, about 30 minutes.
- Stir in yogurt. Add broth to thin curry if necessary.
Nutrition Facts : Calories 426 calories, Carbohydrate 77.9 g, Cholesterol 13.5 mg, Fat 8.4 g, Fiber 16.5 g, Protein 18.8 g, SaturatedFat 3.2 g, Sodium 1790.2 mg, Sugar 28.7 g
SWEET CURRY CARROTS WITH CHIVE YOGURT
Steps:
- 1. Preheat oven to 425F. Scrub carrots and peel, if desired. halve any large carrots lengthwise. 2. Line a 15x10X1-inch baking pan with foil.Toss carrots with olive oil. Evenly spread carrots in prepared pan. Sprinkle with 1/4 tsp. salt. Roast carrots for 15 minutes. Meanwhile, in a small microwave-safe bowl warm honey in microwave for 30 seconds. Whisk in curry powder; set aside. 3. Remove carrots from oven. Drizzle with honey mixture; toss to coat. Roast 10 minutes longer, turning occasionally, until carrots are glazed and tender when pierced with a fork. Transfer to serving platter 4. For Chive Yogurt, in a bowl combine yogurt, chives and 1/4 tsp. salt. Serve with carrots.
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