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Print this Recipe    Braised Carrots

Spicy Braised Carrots

4 cups thin raw carrots, cut extra thin julienne
1 cup red onions, cut in small dice
1 cup green bell pepper, finely chopped
2 teaspoons oil
1 clove garlic, crushed
1/4-inch fresh ginger, grated
1/2 cup hot water
1 teaspoon curry powder
Large pinch dried orange peel
Salt or salt substitute and pepper to taste
Juice of one lime

Parboil carrots for 5 minutes, drain well. Meanwhile, braise onions
and green pepper in oil with garlic and ginger in wide shallow pot
until vegetables are soft. Stir often and rapidly. Turn heat to
low. Combine hot water, spices, and lime juice. Slowly add the
carrots and water to the onions. Cover the pot and simmer for about
30 minutes or to desired tenderness. Makes 4 servings.

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