Carrots with curry butter recipe

Carrots with Curry Butter recipe

This article was published by: Matthew

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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