Sautéed Carrots with Cilantro & Curry
2 Tbsp organic butter OR extra virgin coconut oil
1 1/2 tsp. ginger root, fresh minced
1 clove garlic cloves, minced
1 tsp. curry powder
1/4 cup low-sodium chicken broth
1 Tbsp. mango chutney
1 lb. organic carrots, sliced diagonally
3 Tbsp. cilantro, chopped
Melt butter in large skillet over medium heat. Add the garlic and ginger, sauté for 30 seconds. Add curry, broth and chutney, stir.
Add carrots and cover and simmer until carrots are tender and coated in sauce, approximately 7 minutes.
Season with sea salt and pepper. Garnish with cilantro.