Ingredients

  • 2 Tbsp. unsalted butter
  • 1 garlic clove, minced
  • 1 1/2 tsp. fresh, minced ginger root
  • 1 tsp. curry powder
  • 1/4 cup low sodium chicken broth
  • 1 Tbsp. mango chutney
  • 1 lb. Grimmway Farms Carrots, sliced diagonally
  • 3 Tbsp. chopped cilantro
  • Salt and pepper, to taste
  • Cilantro, for garnish

Directions

Melt butter in large skillet over medium heat. Add the garlic and ginger, sauté for 30 seconds. Add curry, broth and chutney, stir. Add carrots and cover and simmer until carrots are tender and coated in sauce, approximately 7 minutes. Season with salt and pepper. Garnish with cilantro.

Nutrition Information: 108 calories; 6 g total fat; 4 g saturated fat; 0 g trans fat; 2 g monounsaturated fat; 0 g polyunsaturated fat; 15 mg cholesterol; 93 mg sodium; 13 g carbohydrate; 3 g fiber; 2 g protein

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