Apricot Glazed Carrots With Ginger and Curry!

Submitted by Koechin Chef

"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."

 

• Ready In: 22mins
• Ingredients: 9
• Serves: 4

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.