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Get Cookin': Curried Peas and Carrots|
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Carrots, the perfect menu accessory. You can dress them up or down and take them anywhere. For a double hit of nutrients and flavor, pair them with red bell peppers, broccoli or the ubiquitous green pea. Served here with a hint of curry, ginger and mustard, the colorful duo compliments the silky salsa and nutty pilaf. The spice blend leaves a pleasant after burn in the mouth that reminds you just how good it feels to take care of yourself by indulging your palate. The touch of butter smoothes the edges of the ginger, mustard and curry powder, but feel free to omit it if you want to reduce your fat or calorie count.
- 1 pound carrots, peeled and sliced on the diagonal
- 3 tablespoons water
- 1 cup green peas, fresh or frozen
- 3 tablespoons fresh orange juice
- 1 teaspoon butter
- 1 teaspoon sweet mustard
- 1 teaspoon finely chopped fresh ginger
- 1/2 teaspoon curry powder or to taste
- Salt and pepper to taste
- Place the carrots in a shallow microwave dish and add the water. Cook on high for 4
minutes and stir well.
- Add the remaining ingredients and continue cooking for another 2–4 minutes or until the
carrots and peas have reached the desired tenderness, crisp but not raw, tender but not mushy. Exact
time will depend on the power of your oven. Taste for seasoning and serve hot.
(Serves 4)
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Healthy Pantry |
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There is no such thing as a curry plant or curry tree. The brilliant yellow powder you may know
as curry is actually a mix of spices. Lovers of Indian food roll their eyes in dismay at the
idea of using pre-packaged, powdered curry. If you intend to prepare an elaborate vegetable,
fish, or chicken curry, you probably want to go the extra distance by blending your own mix of
turmeric, ginger, fenugreek, etc., which is what westerners know as curry. But that doesn’t
mean you should toss out your box of curry powder. Use it to flavor carrots, applesauce, or
chicken soup, or any lean dish that needs a touch of the exotic, as well as a calorie-free
infusion of flavor. |
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