Apricot-Glazed Carrots with Ginger and Curry
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!
These Apricot-Glazed Carrots with Ginger and Curry are another great side dish option that wowed me so much that I know I’ll make it whenever I want a carrot dish that’s a little fancier than usual. And 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. Carrots aren’t low in carbs, but the secret ingredient here that makes this work as a treat for low-carb eaters is the sugar-free apricot preserves. Of course 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.
How to Make Apricot-Glazed Carrots with Ginger and Curry:
(Scroll down for complete recipe with nutritional information.)
- 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
- 2 T olive oil
- 1 tsp. finely minced ginger root
- 1 tsp. finely minced garlic
- 3/4 tsp. curry powder
- 1/4 cup chicken stock (see notes)
- 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
- 1/4 cup chopped cilantro (optional)
- salt and fresh ground black pepper to taste
- 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.)
- 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.
- 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.)
- 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.
- 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.
Amount Per Serving: Calories: 133Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 238mgCarbohydrates: 17gFiber: 4gSugar: 9gProtein: 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
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 strict low-carb eating plans.
Find More Recipes Like This One:
Use Side Dishes to 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.