Curried Carrots and Pineapple

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“In the southern regions of India vegetable salads are often made with finely chopped vegetables. Many of the salads often contain hot pepper, which really add a spark.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain pineapple, reserving 1/2 cup of the juice.
  2. In a large nonstick skillet, combine brown sugar, reserved pineapple juice, curry powder, and slat.
  3. Heat over medium heat, stirring until brown sugar is dissolved.
  4. Add pineapple tidbits and carrots.
  5. Mix well, making sure the spices are evenly distributed.
  6. Reduce heat to medium-low, cover skillet, and cook 15 minutes.
  7. Stir once halfway through cooking time.
  8. Serve hot. Refrigerate leftovers.

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