3 tablespoons butter or margarine
2 teaspoons fresh ginger, peeled and minced
2 cloves of garlic, minced
3/4 teaspoon curry powder
1/4 cup water
2 tablespoons preserves: apricot or fig or orange marmalade
2 1/2 cups carrots, chopped into bite sized pieces
3 tablespoons fresh cilantro, chopped

In a medium sized pan melt butter, add ginger, garlic and curry, saute for about 1 minute. Add carrots, cover and simmer about 20 to 30 minutes or until crisp tender. Just before serving stir in the fresh cilantro.