Carrots With Curry and Cilantro

• 3 tablespoons butter
• 1 teaspoon minced fresh ginger
• 1 garlic clove, minced
• 34 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

1. melt butter in a skillet over medium heat.
2. add ginger, garlic, and curry and saute 30 seconds.
3. Stir in broth and preserves.
4. Add carrots, cover and simmer for about 6 minutes or tender.
5. Season with salt and pepper; mix in cilantro.

butter, fresh ginger, garlic, curry powder, chicken broth, apricot preserves, carrot, cilantro

Taken from www.food.com/recipe/carrots-with-curry-and-cilantro-504691 (may not work)