Carrots with curry butter recipe
Carrots with Curry Butter recipe
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|2 tsp||hot curry powder, e. g. Madras-Style|
|1 tsp||olive oil|
|1 large||red chilli, deseeded and cut into rings|
|1 bunch(es)||spring onions, the white parts cut into 4 cm pieces|
|12||baby carrots, about 200 g|
|some||freshly ground black pepper|
Wash carrots and boil in salted water for about 5 minutes, drain well and set aside.
In the meantime dry-fry curry in a pan for about 40 seconds, do not burn it. Add butter and oil and melt the butter over medium heat.
Add chillies and spring onions and sauté for about 5 minutes. Add and reheat the carrots for about 1-2 minutes and season to taste.
Serve immediately e. g. with potatoes and meat balls or a steak.
ca. 10 min
Grade of difficulty:
Calories per portion:
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