Moroccan Carrots and Sugar-snap Peas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 C baby carrots, cut in half lengthwise1 1/2 C fresh sugar snap peas1 tsp olive oil1 tsp ground cumin1/2 tsp curry powder2 tsp lemon juice1/4 tsp salt
1. Bring 1 inch water to simmer in med skillet. Add carrots, cook 5 mins. Add sugar snap peas, cook until both veggies are tender-crisp, about 2 minutes longer. Drain in colander.
2. Heat oil in skillet over med-hi heat. Add cumin and curry powder, cook 30 seconds. Add veggies, lemon juice and salt, stirring constantly until heated through; about 2 - 3 mins.
Number of Servings: 4
Recipe submitted by SparkPeople user FRAN2008.
2. Heat oil in skillet over med-hi heat. Add cumin and curry powder, cook 30 seconds. Add veggies, lemon juice and salt, stirring constantly until heated through; about 2 - 3 mins.
Number of Servings: 4
Recipe submitted by SparkPeople user FRAN2008.
Nutritional Info Amount Per Serving
- Calories: 46.9
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 44.4 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 2.4 g
- Protein: 1.2 g
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