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Curry carrots with orange juice

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Ingredients for 2 servings:

  • 200 g carrot(s)
  • 1 tbsp olive oil
  • 1 tsp, levelled sugar, brown
  • ½ tsp curry powder
  • 150 ml orange juice
  • 1 tsp white wine vinegar
  • ½ tsp cornstarch
  • Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Clean, peel, and cut the carrots into sticks. Heat the oil in a pan and sauté the carrots. Sprinkle with sugar and curry powder and roast briefly. Deglaze with the orange juice and cook over low heat. Finally, stir the cornstarch into the vinegar until smooth, thickening the liquid. Season with salt, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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