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Curried Carrots


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  • 1-1 1/2 lbs (450-675 g) carrots, thinly sliced
  • 12-16 cloves garlic, peeled
  • 1/2 cup (125 ml) water
  • 2 Tbs (30 ml) ghee or butter
  • 1 Tbs (15 ml) garam masala or curry powder, or to taste
  • Salt to taste


Servings 4


Step 1

Combine all the ingredients in a pan and bring to a boil over high heat. Reduce the heat and simmer covered until the carrots are tender, about 15 minutes. Remove the cover and continue cooking until all the water has evaporated and the carrots are glazed. Serves 4 to 6.

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