Curried Carrots

Name: Curried Carrots
Ingredients: 1 pound carrots, cut into nickel-thick coins; 16 garlic cloves, peeled; 2 tablespoons butter or neutral oil, like corn or grapeseed; Salt to taste; 1 tablespoon curry powder, preferably homemade (pages 592593), or garam masala (page 594); 2 tablespoons unsweetened shredded coconut, optional

6 ingredients

6 steps

Ingredients

1 pound carrots, cut into nickel-thick coins
16 garlic cloves, peeled
2 tablespoons butter or neutral oil, like corn or grapeseed
Salt to taste
1 tablespoon curry powder, preferably homemade (pages 592593), or garam masala (page 594)
2 tablespoons unsweetened shredded coconut, optional

Directions

1

Combine all the ingredients except the coconut in a medium saucepan with about 1/2 cup water.
2

Cover and bring to a boil, then adjust the heat so the mixture simmers steadily.
3

Cook, checking occasionally and adding water 1/4 cup at a time if the mixture dries out, until the carrots are tender, about 20 minutes.
4

Uncover and continue to cook until the water has evaporated and the carrots are nicely glazed, another 5 minutes or so.
5

If you like, toast the coconut in a small dry skillet over medium heat, shaking the pan frequently until it colors slightly.
6

Garnish the carrots with the coconut and serve hot.