Try this Calcutta Carrots (Microwave) recipe, or contribute your own.
Suggest a better descriptionWash and scrape carrots and cut into strips. Drain pineapple juice into measuring cup and add enough water to make one cup. Pour into dish and add carrots, curry, salt, and pepper. Cover with vented plastic film and cook on HIGH for 3 or 4 minutes or until carrots as tender.* Stir in pineapple chunks, reheat, and serve. *Or do this much ahead of time. Refrigerate the pineapple in one covered container and the carrots in a covered microwaveable dish large enough so the pineapple can be added later. Just before serving, stir in the pineapple and microwave on HIGH for 3 or 4 minutes (?) until hot. Posted to MM-Recipes Digest by "Beth Ide"
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 50 | ||
Calories from Fat: 3 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 84.2mg | 3 % | |
Potassium 390.4mg | 10 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 8.3g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 50
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