Carrots With Curry and Cilantro
"I found this sweet and spicy recipe in a church cookbook."
photo by Ck2plz
- Ready In:
- 12mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 tablespoons butter
- 1 teaspoon minced fresh ginger
- 1 garlic clove, minced
- 3⁄4 teaspoon curry powder
- 0.25 (8 ounce) can chicken broth, low sodium
- 2 tablespoons apricot preserves
- 1 lb carrot, cut diagonally 1/4 inch thick
- 3 tablespoons cilantro, fresh and chopped
directions
- melt butter in a skillet over medium heat. add ginger, garlic, and curry and saute 30 seconds. Stir in broth and preserves. Add carrots, cover and simmer for about 6 minutes or tender. Season with salt and pepper; mix in cilantro.
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Reviews
-
This was a great dish! So good, I have made it x2 in the last week. I used fresh ginger the first time and had to use ground ginger because DH threw the fresh out.; I also increased the curry the second time because I love it. None of the ingredients overpowered each other. Save yourself some time and get the precut round carrots in the produce section. ZWT9 Made for the Gourmet Goddesses July 2013. -
Very nice, buttery, sweet, savory carrots. I did remove the lid and cook a little while longer to reduce the liquid to a glaze and allow some of the edges to brown slightly. Made a beautiful side that would be welcome on the table at a holiday dinner, but easy enough to do all the time.
RECIPE SUBMITTED BY
<p><img title=Who src=http://food.sndimg.com/img/recipes/rz/.3/33/77/6/thumbs/picajqy0V.jpg alt=Having width=98 height=73 />After a productive day teaching seventh grade math, I enjoy good music, cooking, and a glass of fine red wine with my handsome husband. Since my children have left the nest, my babies are my two rat terriers. Buddy and Ellie keep me laughing, even when they are naughty.</p>
<p><img title=Miss src=http://food.sndimg.com/img/recipes/rz/.3/33/77/6/large/picFrixiD.jpg alt=Playing width=352 height=461 /></p>
