Curried Carrots

1. 1

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

2. 2

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

3. 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. 4

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

5. 5

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

6. 6

   Garnish the carrots with the coconut and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.