RECIPES

Carrots in Coriander Curry Sauce

500g Baby Carrots 
1/2 cup Chicken Stock 
1 chopped Onion
30g Butter 
1 Tbls Flour
1/2 cup Milk
2 tsp Tomato Paste
1 tsp Curry Powder 
2 Tbls fresh chopped Parsley

Combine carrots and chicken stock and cook of HIGH for 7 minutes. Drain and reserve 
the stock. Combine onion and butter and cook on HIGH for 3 minutes. Stir in next four 
ingredients and reserved stock and cook on HIGH for 3 minutes. Stir in the chopped 
parsley. Pour over carrots and reheat on HIGH for 2 minutes.

Submitted by: Kelli (Blue Wren)

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