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Carrots With Curry and Cilantro

Oops…I bought too many carrots for that last party! I needed to use them up. This is an excellent side dish!!

Carrots with Curry and Cilantro

Makes 4 servings

“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

Preparation

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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About reg45

Canadian guy living part time in Progreso, Yucatan. Currently posting in my recipe blog - www.buenprovecho.me

Posted on January 28, 2013, in Side Dishes and tagged , , , , , . Bookmark the permalink. Leave a comment.

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