Baby Carrots With Curry Sauce

Name: Baby Carrots With Curry Sauce
Prep time: 25 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 1 package (16 ounces) baby carrots; 1/4 cup reduced-fat mayonnaise; 2 tablespoons fat-free sour cream; 1 teaspoon lemon juice; 1 teaspoon fat-free milk; 1 teaspoon honey; 1/2 to 1 teaspoon curry powder; 1/4 teaspoon salt

"Curry gives bold flavor to sweet baby carrots in this quick-and-easy side dish," notes Margaret Haugh Heilman of Houston, Texas.

Ingredients

1 package (16 ounces) baby carrots
1/4 cup reduced-fat mayonnaise
2 tablespoons fat-free sour cream
1 teaspoon lemon juice
1 teaspoon fat-free milk
1 teaspoon honey
1/2 to 1 teaspoon curry powder
1/4 teaspoon salt

Directions

Place carrots in a steamer basket over 1 in. of boiling water in a saucepan. Cover and steam for 12-14 minutes or until crisp-tender.
Meanwhile, combine the remaining ingredients in a small saucepan; cook and stir over medium-low heat until heated through (do not boil). Drain carrots; add sauce and toss to coat.

Nutrition Facts

3/4 cup: 110 calories, 6g fat (1g saturated fat), 5mg cholesterol, 313mg sodium, 14g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Baby Carrots With Curry Sauce in Light & Tasty October/November 2002

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proesner

Oct 4, 2013

Tried this for the first time. It was a nice change of pace from the usual sweet glaze or cheese put on cooked carrots. The whole family liked it.

Baby Carrots With Curry Sauce

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