Curry – Carrots

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Side Dish
Cuisine European
Servings (Default: 3)

Ingredients

  • 800 g carrot (s)
  • 1 tablespoon rapeseed oil
  • 1 teaspoon curry powder
  • 100 ml vegetable stock
  • Seasoned Salt
  • cream
Curry – Carrots
Curry – Carrots

Instructions

  1. Peel the carrots and cut into thin slices.
  2. Heat the oil in a pan. Put the carrots in the pan and fry for a few minutes. Then pour some vegetable stock into the pan. If the broth has boiled over, you can always pour in a little broth. Cook the carrots al dente.
  3. Finally, season the carrots with curry and herb salt and add a little cream.

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