Carrots with Curry and Cilantro |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I'm only satisfied if my food looks as good as it tastes, writes Mikal Altomare of Albuquerque, New Mexico. So when I set out to make something new, I combined carrots with cilantro, curry and apricot preserves for a side dish that is fresh, colorful, sweet and spicy. Ingredients:
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 |
Directions:
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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