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Carrots Simmered in Moroccan Spices
Source: dLife

Aromatic carrots with currants, citrus, cinnamon, cumin, and cayenne.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 70.3
Total Carbs 16.8 g
Dietary Fiber 2.6 g
Sugars 12.3 g
Total Fat 0.2 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 64.4 mg
Protein 1.4 g
Sodium 90.5 mg
Dietary Exchanges
14 Fat , 1 1/2 Vegetables , 1 Fruits , 1 1/2 Starch , 2 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0.3333 cup  dried currants
0 1/4 cup  cold water
3 cup  sliced carrots
1 cup  orange juice
1 tbsp  fresh lemon juice
0 1/2 tsp  cornstarch
0 1/2 tsp  ground cinnamon
1 tsp  ground cumin
1 pinch  ground cayenne (red pepper)
1 pinch  salt and pepper
1 pinch  chopped parsley
  1. Soak the currants in the hot water until plump, about 10 minutes.
  2. Meanwhile, in a saucepan, blanch the carrots in boiling water until just tender, about 5 minutes.
  3. In a mixing bowl, combine the orange juice, lemon juice, and cornstarch, stirring well to dissolve the cornstarch.
  4. Drain the carrots and return them to the saucepan on medium heat.
  5. Add the juice mixture, cinnamon, cumin, cayenne, and the currants and their soaking liquid. Simmer, stirring often, for 5 minutes.
  6. Add salt and pepper to taste.
  7. Serve warm or at room temperature, topped with chopped parsley or mint, if you like.

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