Glazed Curried Carrots With Currants And Almonds

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup sliced almonds, toasted
• 1 1/2 teaspoons curry powder
• 1 lb medium carrot (about 6 carrots)
• 1/2 teaspoon table salt
• 3 tablespoons granulated sugar
• 1/2 cup low sodium chicken broth
• 1 tablespoon unsalted butter, cut into 4 pieces
• 1/4 cup dried currant
• 2 teaspoons lemon juice
• ground black pepper

Recipe

• 1 in a 12-inch nonstick skillet, sprinkle 1 1/2 teaspoons curry powder; over medium heat, stir until fragrant, about 2 seconds.
• 2 add carrots, salt, 1 tablespoon sugar, and chicken broth to the skillet and bring to a boil, covered, over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.
• 3 uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
• 4 add butter, currants, and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.
• 5 turn off heat, add lemon juice; toss to coat. transfer carrots to serving dish, scraping glaze from pan. season to taste with pepper and serve immediately.