Curried Carrots

1. 1

   Cut carrots into 1/4-inch slanting slices.

2. 2

   Drain the oranges, reserving 3 tablespoons juice.

3. 3

   In a wide frying pan over medium-high heat, melt butter.

4. 4

   Add carrots and orange juice. Cook, covered until carrots are tender and most of the juice has evaporated.

5. 5

   In a cup, stir together curry powder, salt and lemon juice.

6. 6

   Add and let cook for 1 minute, then add the remaining ingredients and cook three minutes more.

* Per serving · 4 servings · Values may vary.

No additional tips available.