Directions:
- In a bowl, stir together orange zest, orange juice, maple syrup, and cornstarch mixture; set aside.
- In a wide nonstick frying pan or wok, stir curry powder over medium-high heat just until fragrant (about 30 seconds - do not scorch). Add carrots and 1/3 cup water. Cover and cook just until carrots are tender when pierced (about 4 minutes). Uncover and stir fry until liquid has evaporated.
- Stir orange juice mixture well; then pour into pan and cook, stirring, until sauce boils and thickens slightly. Pour carrots and sauce into a serving bowl and sprinkle with parsley. Season with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.87 Kcal (477 kJ) | ||
| Calories from fat | 0.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Sodium | 100.94mg | 4% | |
| Potassium | 589.16mg | 13% | |
| Total Carbs | 27.51g | 9% | |
| Sugars | 17.64g | 71% | |
| Dietary Fiber | 4.65g | 19% | |
| Protein | 2.03g | 4% | |
| Vitamin C | 36.4mg | 61% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 0.3mg | 2% | |
| Calcium | 69.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 55.97 Kcal (234 kJ) | ||
| Calories from fat | 0.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 49.61mg | 4% | |
| Potassium | 289.58mg | 13% | |
| Total Carbs | 13.52g | 9% | |
| Sugars | 8.67g | 71% | |
| Dietary Fiber | 2.29g | 19% | |
| Protein | 1g | 4% | |
| Vitamin C | 17.9mg | 61% | |
| Vitamin A | 0.7mg | 47% | |
| Iron | 0.1mg | 2% | |
| Calcium | 34.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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