Curried Carrots And Pineapple Recipes

Steps:

• In a saucepan, bring 1 in. of water to a boil; place carrots in a steamer basket over water. Cover and steam for 8-10 minutes or until crisp-tender. Drain pineapple, reserving juice; set pineapple aside., In a saucepan, combine cornstarch and cinnamon. Add the brown sugar, butter and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrots and pineapple; heat through.

Steps:

• Place carrots in a saucepan with water and boil until cooked to your liking.
• Meanwhile, in a separate saucepan over medium heat, mix honey, butter, cinnamon, cardamom, and pineapple chunks and stir until butter has melted and sauce is heated through.
• Drain carrots and add to the honey sauce and mix to coat.
• Serve warm.

Steps:

• Drain pineapple, reserving 1/2 cup of the juice.
• In a large nonstick skillet, combine brown sugar, reserved pineapple juice, curry powder, and slat.
• Heat over medium heat, stirring until brown sugar is dissolved.
• Add pineapple tidbits and carrots.
• Mix well, making sure the spices are evenly distributed.
• Reduce heat to medium-low, cover skillet, and cook 15 minutes.
• Stir once halfway through cooking time.
• Serve hot. Refrigerate leftovers.

Steps:

• In a large saucepan of boiling water boil the carrots for 3 minutes, or until they are crisp-tender, and drain them well. In a heavy skillet melt the butter over moderate heat, stir in the curry powder, and cook the mixture until it foams. Add the carrots, cook the mixture, stirring, for 1 minute, or until the carrots are tender, and stir in the lemon juice and salt and pepper to taste.