Recipe: Curry-Glazed Carrots (Melissa d'Arabian)

CURRY-GLAZED CARROTS
"I love taking my kids to the farmers' market, where we all compete to find the coolest vegetable or fruit to bring home. (The extra few bucks I spend during an hour or two at the market still makes the outing cheaper than going to a movie!). Ever since Oceane discovered purple and yellow carrots at the market, they have been her favorite vegetable. So, whenever I can I get the beautiful heirloom rainbow variety, mostly just to see the joy that they bring to the table."


2 teaspoons coconut oil
1 large bunch young carrots (about 12 ounces or 8 to 12 slim carrots), preferably multicolored, peeled
2 teaspoons red curry paste
1/4 cup low-sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Juice of 1 lime
2 tablespoons finely chopped fresh basil leaves (to garnish)

Heat the coconut oil in a large skillet over medium-high heat. Add the carrots and cook until they barely start to get golden, shaking the skillet often, for about 4 minutes.

Add the curry paste and shake the pan to roll the carrots in the paste until they are well coated. Pour in the chicken broth, cover the skillet, and reduce the heat to medium-low. Steam the carrots until a paring knife easily slides into the center of the largest one, 1 to 2 minutes for firm carrots or a few minutes longer if you prefer the carrots softer.

Uncover the skillet, add the salt and pepper, and let the sauce bubble down into a glaze, 1 or 2 minutes. Transfer the carrots to a plate.

Add the lime juice to the skillet, stirring it into the sauce, then immediately pour it over the carrots. Serve the carrots sprinkled with the basil.

Makes 4 servings

PER SERVING: Calories 64; Protein 1g; Dietary Fiber 3g; Sugars 6g; Total Fat 4g

Used by permission to Recipelink.com from Clarkson Potter
Source: Supermarket Healthy by Melissa d'Arabian