Curried Carrots with Pistachios

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  • Makes: 10 servings
  • Serving Size: 1/2 cup
  • Makes: 10
  • Prep: 20 mins
  • Slow Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high) + 45 minutes (high)

Curried Carrots with Pistachios

Directions

  1. In a 3 1/2- or 4-quart slow cooker combine carrots, onion, broth, and salt. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.
  2. If using low, turn to high. In a small bowl stir together chutney, cornstarch, and curry powder; stir into carrots. Cover and cook 45 minutes more or until thickened and bubbly. Sprinkle with pistachios before serving.
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