Ingredients:
1/2 cup sultana raisins
1 1/2 lbs carrots, peeled and sliced crosswise 1/4 inch thick
2 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons firmly packed brown sugar
1 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 cup Greek yogurt
Directions:
In a small bowl, cover the raisins with boiling water and let stand 15 minutes.
In a large saucepan, combine carrots with enough boiling, salted water to cover by 2 inches and boil 2 minutes.
Drain.
In the same saucepan, saute the garlic in the oil over moderately-low heat until fragrant and add carrots.
Cover and cook 1 minute.
Add raisins, drained, brown sugar, spices and season to taste.
Cook, stirring occasionally, 5-6 minutes longer, or until carrots are just tender.
Remove from heat, allow to cool for 2-3 minutes and stir in yoghurt.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.