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"Curry gives bold flavor to sweet baby carrots in this quick-and-easy side dish," notes Margaret Haugh Heilman of Houston, Texas.
This recipe is:
Nutritional Facts 3/4 cup equals 110 calories, 6 g fat (1 g saturated fat), 5 mg cholesterol, 313 mg sodium, 14 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Baby Carrots With Curry Sauce in
Light & Tasty
October/November 2002, p22
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