Carrots with curry butter recipe

Carrots with Curry Butter recipe

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Ingredients
2 tsp | hot curry powder, e. g. Madras-Style |
60 g | butter |
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 | salt |
some | freshly ground black pepper |
Instructions
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.
Preparation time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a
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Reference: Carrots with curry butter recipe
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