Curried Carrots With Peanuts And Tahini Yogurt Sauce

• 8 ounces, weight Carrots
• 2 Tablespoons Butter
• 2 Tablespoons Brown Sugar
• 2 teaspoons Curry Powder
• 1/2 cups Finely Chopped Peanuts, Divided
• 2 Tablespoons Tahini Paste
• 1/2 cups Plain Greek Yogurt
• Chopped Chives, For Garnish

1. Slice carrots on the bias 1/4 inch thick . Boil carrots over medium high heat until fork-tender, about 7 minutes. Drain.
2. Add butter to medium saute pan and melt. When melted, saute drained carrots for 2 minutes. Add brown sugar and cook until carrots have browned slightly, about 5 minutes.
3. Add curry powder and toss to coat carrots. Cook an additional 3 minutes. Remove from heat and add half of the chopped peanuts. Toss together and transfer to plate.
4. Mix together tahini and yogurt and drizzle over carrots along with remaining chopped peanuts. Garnish with chives and enjoy.

weight carrots, butter, brown sugar, curry, peanuts, tahini paste, greek yogurt, chives

Taken from tastykitchen.com/recipes/sidedishes/curried-carrots-with-peanuts-and-tahini-yogurt-sauce/ (may not work)