Curried Carrots

  • 1 pound of carrots, cut into coins or sticks
  • 2 tbsp butter or olive oil
  • Salt and pepper
  • ¼ cup orange juice (from 1/2 an orange)
  • 2 tsp curry powder (use more or less depending on preference)
  • ½ brown sugar
  • ½ cup water
  • 1 tsp parsley, finely chopped
  • ½ tsp garlic powder
  • 1/2 fennel seed or celery seeds (optional)

In a large skillet add the carrots and water. Cook the carrots on medium high until you can pierce them easily with a fork. Add the rest of the ingredients except for the parsley to the pan and cook on medium low until the carrots are al dente and the glaze coats them. If the glaze starts get too thick, add a little water a tablespoon at a time and reduce the heat to low. Add the parsley and fold in.

If needed, add additional seasoning at this time.


You can add dried cranberries or golden raisins, or swap out some of the carrots for parsnips.

Substitute olive oil or coconut oil for the butter.

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