Carrots with Curry and Cilantro Recipe

Carrots with Curry and Cilantro Recipe

  • 3 tablespoons butter
  • 1 teaspoon minced peeled fresh ginger
  • 1 garlic clove, minced
  • 3/4 teaspoon curry powder
  • 1/4 cup canned low-salt chicken broth
  • 2 tablespoons apricot preserves
  • 1 pound medium carrots, peeled, cut diagonally into 1/4-inch-thick slices (about 3 cups)
  • 3 tablespoons chopped fresh cilantro
  1. Melt butter in heavy large skillet over medium heat. Add ginger, garlic and curry; sauté 30 seconds. Stir in broth and preserves. Add carrots; cover and simmer until carrots are crisp-tender and coated with sauce, about 6 minutes. Season with salt and pepper. Mix in cilantro.
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