Apricot-Glazed Carrots with Ginger and Curry
What do you need?
How to make?
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
salt and fresh ground black pepper to taste
Use a large chef’s knife to finely mince the ginger root and garlic. Peel carrots, then cut into diagonal slices about 1/4 inch wide. Heat olive oil in a heavy frying pan. Add minced ginger and garlic and saute 1 minute, then add curry powder and cook 30 seconds more. Whisk in chicken stock and apricot preserves and bring the mixture to a simmer. When the broth mixture is simmering, add the carrots, stir several times to coat carrots with the mixture, then cover pan and cook until barely tender crisp. While carrots are cooking wash, dry, and chop the cilantro if using. When carrots are tender-crisp, stir in chopped cilantro, season to taste with salt and fresh ground black pepper and serve hot. I saved the leftovers from this in the fridge overnight and reheated them the next day at my dad’s using a microwave, and they reheated beautifully.