2 tablespoons butter
1 1/2 teaspoons minced fresh ginger
1 garlic clove,minced
1 teaspoon curry powder
1/4 cup chicken broth
1 tablespoon mango chutney
1 pound Grimmway* baby carrots
Salt and pepper
3 tablespoons chopped fresh cilantro
1. Melt butter in a large skillet over medium heat. Add ginger and garlic; sauté for 30 seconds.
2. Stir in curry powder, chicken broth and chutney.
3. Add carrots and stir to combine. Cover and simmer until carrots are tender and coated in sauce, approximately 7 minutes.
4. Season to taste with salt and pepper.
5. Garnish with cilantro.
Makes 3-5 servings.
Tip: These carrots have a wonderful Indian flavor and can be served as an easy and creative side dish with any meal.
1 1/2 teaspoons minced fresh ginger
1 garlic clove,minced
1 teaspoon curry powder
1/4 cup chicken broth
1 tablespoon mango chutney
1 pound Grimmway* baby carrots
Salt and pepper
3 tablespoons chopped fresh cilantro
1. Melt butter in a large skillet over medium heat. Add ginger and garlic; sauté for 30 seconds.
2. Stir in curry powder, chicken broth and chutney.
3. Add carrots and stir to combine. Cover and simmer until carrots are tender and coated in sauce, approximately 7 minutes.
4. Season to taste with salt and pepper.
5. Garnish with cilantro.
Makes 3-5 servings.
Tip: These carrots have a wonderful Indian flavor and can be served as an easy and creative side dish with any meal.
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