Curried Carrots
This charming side dish, influenced by Indian cuisine, turns ordinary carrots into something truly spectacular.
12 |
ounces mini carrots or cut-up large carrots, peeled | |
1/2 |
cup beef stock or broth | |
2 |
tablespoons minced onion | |
2 |
tablespoons butter | |
2 |
tablespoons sliced almonds or shredded coconut | |
1 |
tablespoon orange marmalade or apple jelly | |
| * * * * | ||
1 |
tablespoon water | |
1 - 2 |
teaspoons curry powder | |
1 |
teaspoon all-purpose flour | |
1 |
banana, sliced |
Combine carrots, beef stock, onion, butter, almonds, and marmalade in 4- or 6-quart pressure cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 2 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Cool cooker at once. Mix water, curry powder, and flour in a small bowl. Push carrots to one side of pressure cooker. Add curry mixture to liquid in pressure cooker. Cook and stir until liquid boils and thickens. Gently stir in banana. Serve at once.
Makes 4 servings