Apricot Glazed Carrots With Ginger and Curry! |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This is absolutely the best carrot recipe I have ever tasted! That's all I can say about this fast and easy side-dish. It's our new favorite. Ingredients:
1 teaspoon gingerroot, minced |
1 large garlic clove, minced |
2 tablespoons extra virgin olive oil |
3/4 teaspoon curry powder |
1/4 cup chicken broth |
2 tablespoons apricot preserves |
1 lb carrot, peeled and cut 1/4-inch thick |
1/4 cup chopped cilantro leaves or 1/4 cup flat leaf parsley |
salt and pepper |
Directions:
1. Cut peeled carrots on an angle 1/4-inch thick.
2. Heat oil in a skillet and add garlic and ginger. Saute until fragrant, but not brown.Add the curry powder and stirr to incorporate. (My favorite Curry Powder is: Spice Island .).
3. Stir or whisk in the chicken broth and the preserves (you may use sugar free)and bring to a simmer.
4. Add the carrots and toss to cover them well in the mixture.Cover the pan and stirring several times, cook until done to your likeness.( About 10-12 minutes).
5. Take off the lid. By now the liquid should have turned to a beautiful glaze.
6. Add parsley or cilantro, or a little of both.
7. Season to taste with kosher oor sea salt and fresh ground pepper.
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