Apricot-Glazed Carrots with Ginger and Curry

Ingredients

• 2 T olive oil
• 1 tsp. finely minced ginger root
• 1/2 tsp. finely minced garlic
• 3/4 tsp. curry powder
• 1/4 cup chicken stock
• 2 T apricot preserves
• 1 lb. carrots, peeled and cut into diagonal slices about 1/4 inch thick
• 1/4 cup chopped cilantro, optional
• Salt and fresh ground black pepper to taste

Directions

1. Finely chop the ginger root and garlic with a large chef's knife. Peel the carrots, then slice them on the diagonal into pieces about 1/4 inch wide. For the thicker carrot ends, halve them first, then slice so the pieces stay close in size.
2. Warm the olive oil, or butter, in a heavy skillet. Stir in the minced ginger and garlic and cook for 1 minute, then sprinkle in the curry powder and let it cook for 30 seconds more. Add the chicken stock and apricot preserves, whisking until the preserves loosen into the liquid, and bring everything to a gentle simmer.
3. Once the liquid is simmering, put in the carrots and stir a few times so they get coated all over. Cover the pan and cook until the carrots are just tender but still have a little bite. The original recipe called for 6 minutes, but 8 minutes may be closer, depending on your carrots.
4. While the carrots cook, wash, dry, and chop the cilantro, if you are using it. When the carrots are tender-crisp, stir in the chopped cilantro, add salt and freshly ground black pepper to taste, and serve them hot.
5. If you have leftovers, keep them in the fridge overnight and warm them the next day in the microwave.