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| RECIPE FOR CARROT CURRY |
Title: Carrot Curry
Category: Diabetic Side Dishes
Serves: 1
Ingredients:
| 1.00 | lb | Fresh carrots; cut in 1/2" | | | -slices | | 1.50 | ts | Crystakube froctose; | | 1.00 | ts | Dijon-style mustard; | | 1.00 | ts | Curry powder; | | 2.00 | ts | Walnut oil; | | 2.00 | tb | Raisins; | | 2.00 | tb | Chopped fresh parsley; |
Instructions:
In a large saucepan, bring 1"" of water to a boil.
Place carrots in a vetgetable 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 Diebetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master
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