Directions:
- Cut peeled carrots on an angle 1/4-inch thick.
- Heat oil in a skillet and add garlic and ginger. Saute until fragrant, but not brown.Add the curry powder and stirr to incorporate. (My favorite Curry Powder is: Spice Island .).
- Stir or whisk in the chicken broth and the preserves (you may use sugar free)and bring to a simmer.
- Add the carrots and toss to cover them well in the mixture.Cover the pan and stirring several times, cook until done to your likeness.( About 10-12 minutes).
- Take off the lid. By now the liquid should have turned to a beautiful glaze.
- Add parsley or cilantro, or a little of both.
- Season to taste with kosher oor sea salt and fresh ground pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.2 Kcal (587 kJ) | ||
| Calories from fat | 67.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.47g | 11% | |
|---|---|---|---|
| Sodium | 132.92mg | 6% | |
| Potassium | 388.63mg | 8% | |
| Total Carbs | 18.34g | 6% | |
| Sugars | 11.7g | 47% | |
| Dietary Fiber | 3.57g | 14% | |
| Protein | 1.25g | 2% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.1mg | 1% | |
| Calcium | 42.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 96.63 Kcal (405 kJ) | ||
| Calories from fat | 46.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.15g | 11% | |
|---|---|---|---|
| Sodium | 91.61mg | 6% | |
| Potassium | 267.86mg | 8% | |
| Total Carbs | 12.64g | 6% | |
| Sugars | 8.06g | 47% | |
| Dietary Fiber | 2.46g | 14% | |
| Protein | 0.86g | 2% | |
| Vitamin C | 5.8mg | 14% | |
| Vitamin A | 0.8mg | 38% | |
| Iron | 0.1mg | 1% | |
| Calcium | 29mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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