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Apricot-Glazed Carrots with Ginger and Curry (with or without cilantro)

Apricot-Glazed Carrots with Ginger and Curry might become your favorite new way to cook carrots! Sugar-Free Apricot Preserves is the secret ingredient that makes these carrots so good!

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Apricot-Glazed Carrots with Ginger and Curry found on KalynsKitchen.com

These Apricot-Glazed Carrots with Ginger and Curry are another great side dish option that I’m adding to our growing list of Carb-Conscious Thanksgiving Recipes. This recipe wowed me so much that I know I’ll make it all during the year whenever I want a carrot dish that’s a little fancier than usual.

I took the leftovers from this when I went to make lunch for my dad, who’s definitely not a fan of most vegetables, and he loved this flavorful recipe for carrots. The secret ingredient here that makes this work for South Beach Dieters and low-carb eaters is the sugar-free apricot preserves, but if you’re not limiting your sugar, just make it with regular apricot jam. There’s plenty of flavor here without the cilantro if you’re not a cilantro fan, but cilantro lovers will enjoy the cilantro with the other flavors here.

Apricot-Glazed Carrots with Ginger and Curry found on KalynsKitchen.com

Finely mince 1 tsp. of fresh ginger root and 1/2 tsp. of minced garlic. Peel carrots and slice on the diagonal in slices about 1/4 inch thick. When I got down to the thicker end of the carrot I cut them in half and then sliced so the slices were all close to the same size. Heat olive oil in a heavy frying pan, then add the minced ginger and garlic and saute about 1 minute. Add the curry powder and saute 30 seconds more.

Whisk in the chicken stock and apricot preserves and cook until they barely start to simmer. (Don’t worry if this looks a bit lumpy from the apricot preserves.) When the broth mixture is simmering, add carrots, stir several times to coat with the mixture, then cover and let simmer until carrots are barely tender-crisp.

While carrots are cooking, wash, dry, and chop the cilantro if using. If you don’t like cilantro you could use basil, or just skip the herbs. When carrots are tender-crisp, stir in chopped cilantro, season to taste with salt and fresh ground black pepper, and serve.

More Tasty Side-Dish Carrots:

Maple-Glazed Roasted Carrots from Kalyn’s Kitchen
Rustic Mashed Sweet Potatoes and Carrots from Kitchen Parade
Roasted Carrots and Mushrooms with Thyme from Kalyn’s Kitchen
Carrots with Capers from Mediterranean Cooking in Alaska
Easy Roasted Carrots with Agave-Balsamic Glaze from Kalyn’s Kitchen

Apricot-Glazed Carrots with Ginger and Curry (with or without cilantro)

Apricot-Glazed Carrots with Ginger and Curry might become your favorite new way to cook carrots!

Ingredients:

  • 2 T olive oil (or butter, but use olive oil for South Beach Diet)
  • 1 tsp. finely minced ginger root
  • 1/2 tsp. finely minced garlic
  • 3/4 tsp. curry powder (I used Sweet Curry Powder from Penzeys)
  • 1/4 cup chicken stock (I used homemade chicken stock, but you can use canned chicken broth)
  • 2 T apricot preserves (I used Smucker’s sugar-free apricot preserves to make this suitable for the South Beach Diet)
  • 1 lb. carrots, peeled and cut into diagonal slices about 1/4 inch thick (one lb. is about 7 carrots)
  • 1/4 cup chopped cilantro (optional)
  • salt and fresh ground black pepper to taste

Directions:

  1. Use a large chef’s knife to finely mince the ginger root and garlic. Peel carrots, then cut into diagonal slices about 1/4 inch wide. (I cut the larger ends of the carrots in half and then sliced so all the slices were about the same size.)
  2. Heat olive oil (or butter) in a heavy frying pan. Add minced ginger and garlic and saute 1 minute, then add curry powder and cook 30 seconds more. Whisk in chicken stock and apricot preserves and bring the mixture to a simmer.
  3. When the broth mixture is simmering, add the carrots, stir several times to coat carrots with the mixture, then cover pan and cook until barely tender crisp. (The original recipe said 6 minutes, but I cooked mine for about 8 minutes.)
  4. While carrots are cooking wash, dry, and chop the cilantro if using. When carrots are tender-crisp, stir in chopped cilantro, season to taste with salt and fresh ground black pepper and serve hot.
  5. I saved the leftovers from this in the fridge overnight and reheated them the next day at my dad’s using a microwave, and they reheated beautifully.

Notes:

Adapted from Carrots with Curry and Cilantro, a recipe by Mikal Altomare from Albuquerque, New Mexico, which appeared in Bon Appetit in October 2000.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Using olive oil and sugar-free apricot preserves will make this recipe suitable for phase 2 or 3 of the South Beach Diet or other low-glycemic diets, but limit carrots to 1/2 cup serving if you’re on phase 2. If you’re avoiding artificial sweeteners, just use no-sugar-added apricot preserves. This is probably too high in carbs for stricter low-carb eating plans.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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Apricot-Glazed Carrots with Ginger and Curry found on KalynsKitchen.com

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19 comments on “Apricot-Glazed Carrots with Ginger and Curry (with or without cilantro)”

  1. Linda, just looked it up in the latest book and carrots are limited to 1/2 cup for phase 2 so I'm adding that information to the post.

  2. Linda, carrots are only avoided for phase one. You can eat them in phase 2 or 3.

  3. I thought SBD avoided carrots. I haven't been eating them for a long time.

  4. This looks delicious, and the photo is gorgeous! Yes to cilantro, always!!

  5. Karina, thanks. I loved that little touch of apricot!

    Jena, so glad you like the sound of it.

  6. Oh I am pretty sure these are going to become a favorite at my house. I am going to have to work these into my menu for the week…..thanks!

  7. I love glazed carrots with curry. The apricot preserves are a fabulous touch!

  8. Daphne, they did reheat well after one day in the fridge, so you could just eat *half* of them and save the rest for the next day! Must be frustrating cooking for picky eaters!

    Joanne, this one was really a keeper for me. Great for a dinner party where you want something just a tiny bit fancier than plain carrots.

  9. I could always use some carrot recipes as I always seem to have them on hand and never quite know what to do with them. Love the sound of this! A little sweet, a little spicy…delicious.

  10. Sigh. This looks divine. I would love to make things like this, but I’d be the only one to eat them! My dad can’t stand carrots. Sigh. Therefore, if I were to cook it, I’d eat the whole dern thing alone. Sigh.

  11. Pam, there could never be too much cilantro for me! So glad this is appealing to my fellow cilantro lovers!

  12. Definitely going to try this one out WITH cilantro. 🙂

  13. Ooh, this looks delicious. I vote WITH cilantro. And I agree, lovely autumn banner!

  14. Mmmmm…thanks for this yummy looking recipe.

  15. It's getting into carrot season here – one of the veggies we enjoy all winter long, so this is wonderful! With cilantro of course!

  16. Thanks Merut! It's my ultra-talented brother Rand who designs the blog headers. So glad he is my brother!

    Lydia, I think you'd like it (minus the cilantro for you!) There's a lot of flavor from the ginger and apricot.

    Jacqueline, thanks. Hope you enjoy the recipe.

  17. Those carrots look particularly tasty Kalyn. I love carrots anyway, but I am eager to try these. I am thinking they may just be what I am looking for as an accompliment to my Christmas meal.

  18. Carrots are one of the foods I love raw, but do not love when they're cooked unless they are combined with other strong-flavored foods like sweet potatoes. I think the apricot jam would provide enough balance for my taste buds, though, so I'm going to give cooked carrots another try!

  19. This looks like an excellent (and healthy) side dish I could bring for Thanksgiving. I love how you've decorated your blog for fall!

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