Carrots With Curry and Cilantro

I found this sweet and spicy recipe in a church cookbook.

• Ready In: 12 mins
• 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

1. 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.