True Lemon Recipe #10 – True Lemon Curried Carrots

October 11, 2019 by Andrew Moorey

A great recipe for vegetarian Thanksgivings, this easy but nutritious side dish that is full of flavour. To make this recipe early, combine carrots, garlic, and spices in a bowl and cover to refrigerate overnight. Day of, simmer the broth and just dump the carrots in!

Say good-bye to stale lemon juice in fake, plastic lemon bottles, dried up and left over lemons wrapped in plastic, fruit flies, seeds, sticky counter tops and more. True Lemon is truly awesome. In fact, click here for 22 Ways To Use True Lemon Every Day.

True Lemon Recipe #10 – True Lemon Curried Carrots

Ingredients:

1 teaspoon olive oil
1 tablespoon minced ginger, or 1 teaspoon dried
3/4 teaspoon curry powder
1 packet of True Lemon
1/4 cup chicken or vegetable broth
1 pound carrots, peeled, slice in half-inch diagonals
Salt and pepper to taste
2 tablespoons chopped cilantro

Directions:

1. Add the olive oil to a skillet (medium high) large enough to hold the carrots in a single layer.
2. Add the garlic, ginger, True Lemon, and curry.
3. Cook for about 30 seconds.
4. Add the broth and bring to a boil.
5. Add the carrots and turn over to coat with the mixture.
6. Reduce the heat to medium.
7. Cover and let simmer until cooked 10-15 minutes and the liquid cooked away.
8. Season to taste. Stir in the cilantro. Serve and enjoy!

Notes:

Nutritional Information (per serving): 62 Cal (18% from Fat, 9% from Protein 74% from Carb); 1g Tot Fat; 12g Carb; 4g Fiber; Net Carb 8; 45mg calcium 1 mg Iron; 116 mg Sodium; 3mg Choleserol; Weight Watchers 1 point

This True Lemon Recipe was provided by True Citrus, from Kitchen Parade.

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