Carrots with Curry and Cilantro
"I'm only satisfied if my food looks as good as it tastes," writes Mikal Altomare of Albuquerque, New Mexico. "So when I set out to make something new, I combined carrots with cilantro, curry and apricot preserves for a side dish that is fresh, colorful, sweet and spicy."
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
Vegetable
Side
Sauté
Quick & Easy
Curry
Carrot
Fall
Winter
Cilantro
Simmer
Bon Appétit
New Mexico
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
- 3 tablespoons butter
- 3 tablespoons chopped fresh cilantro
- 3/4 teaspoon curry powder
- 2 tablespoons apricot preserves
- 1 garlic clove, minced
- 1 teaspoon minced peeled fresh ginger
- Carbohydrate 18 g(6%)
- Cholesterol 23 mg(8%)
- Fat 9 g(14%)
- Fiber 3 g(14%)
- Protein 2 g(3%)
- Saturated Fat 6 g(28%)
- Sodium 89 mg(4%)
- Calories 153
Preparation Melt butter in heavy large skillet over medium heat. Add ginger, garlic and curry; sauté 30 seconds. Stir in broth and preserves. Add carrots; cover and simmer until carrots are crisp-tender and coated with sauce, about 6 minutes. Season with salt and pepper. Mix in cilantro.
Preparation Melt butter in heavy large skillet over medium heat. Add ginger, garlic and curry; sauté 30 seconds. Stir in broth and preserves. Add carrots; cover and simmer until carrots are crisp-tender and coated with sauce, about 6 minutes. Season with salt and pepper. Mix in cilantro.
