How to make it

  • In medium saucepan, saute mushrooms, green pepper and onion in the butter for 5 minutes or until onion is tender. Remove from saucepan. Set aside.
  • Put carrots in saucepan. Drain juice from pineapple into pan. Add ginger, curry powder and basil.
  • Bring to a boil. Cover and simmer for 10 to 15 minutes or until carrots are tender.
  • Add onion mixture, pineapple, water chestnuts and brown sugar.
  • Heat well, then season with salt to taste.

Reviews & Comments 2

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    " It was excellent "
    annieamie ate it and said...
    This must taste great as a side dish with some broiled chicken. The sweetness of the recipe must really stand-out! Thanks so much for sharing your recipe!
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    " It was excellent "
    jojo1952 ate it and said...
    This really sounds good. Will have to try it.
    Thanks for the post
    Was this review helpful? Yes Flag

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