Calcutta Carrots (microwave)

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Tim Challies

CATEGORY	CUISINE	TAG	YIELD
		Home cookin	4	Servings

INGREDIENTS

1		Pineapple chunks, 20 ounce
		Water
8		Carrots
		1/2 teaspoon curry powder
		Or more to
		Taste
		1/2 teaspoon salt
		1/4 teaspoon pepper

INSTRUCTIONS

Wash and scrape carrots and cut into strips. Drain pineapple juice
into measuring cup and add enough water to make one cup. Pour into
dish and add carrots, curry, salt, and pepper. Cover with vented
plastic film and cook on HIGH for 3 or 4 minutes or until carrots as
tender.* Stir in pineapple chunks, reheat, and serve. *Or do this  much
ahead of time. Refrigerate the pineapple in one covered  container and
the carrots in a covered microwaveable dish large  enough so the
pineapple can be added later. Just before serving, stir  in the
pineapple and microwave on HIGH for 3 or 4 minutes (?) until  hot.
Posted to MM-Recipes Digest  by "Beth Ide" <rev_ide@email.msn.com> on
Aug 28, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 51 Calories From Fat: 2 Total Fat: <1g Cholesterol: 0mg Sodium: 157mg Potassium: 393.1mg Carbohydrates: 11.8g Fiber: 3.5g Sugar: 5.8g Protein: 1.2g