Curry-Glazed Carrots

• 1 tablespoon orange zest, grated
• 3/4 cup fresh orange juice
• 2 tablespoons maple syrup
• 2 teaspoons cornstarch (blended with 2 tablespoons cold water)
• 1 teaspoon curry powder
• 1 1/4 lbs carrots, cut diagonally into 1/4 inch slices
• 2 tablespoons parsley, minced
• salt and pepper

1. In a bowl, stir together orange zest, orange juice, maple syrup, and cornstarch mixture; set aside.
2. 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.
3. 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.

orange zest, fresh orange juice, maple syrup, cornstarch, curry powder, carrots, parsley, salt

Taken from www.food.com/recipe/curry-glazed-carrots-464958 (may not work)