Instructions: In a large saucepan of boiling water boil the carrots for 3 minutes, or until they are crisp-tender, and drain them well. In a heavy skillet melt

the butter over moderate heat, stir in the curry powder, and cook the mixture until it foams. Add the carrots, cook the mixture, stirring, for 1 minute, or until the carrots are tender, and stir in the lemon juice and salt and pepper to taste.

Serves 2.

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