Carrot Curry from Healthy Diabetic Recipes

Carrot Curry Recipe

Recipe Ingredients:

1 lb Fresh carrots, cut in 1/2" slices
1 1/2 tsp Crystakube froctose
1 tsp Dijon-style mustard
1 tsp Curry powder
2 tsp Walnut oil
2 tbsp Raisins
2 tbsp Chopped fresh parsley

Recipe 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

Servings: 1

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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