2 cups baby carrots (or small-cut carrots)
1 small onion, chopped
1 tablespoon minced garlic, optional
2 tablespoons oil, for frying
8 dried apricots, chopped
2 tablespoons brown sugar
generous dash ground (or fresh) ginger
generous dash ground cloves
generous dash allspice
salt and pepper, to taste
1/4 cup water
1. Steam carrots until tender, but still firm. In a frying pan, fry onions with oil (and garlic if you choose to use it) until the onions are soft. Add the spices, sugar, and apricots to the pan.
2. When the sugar has been absorbed, add the water so it's like a sauce and has a little liquid to cook in.
3. Add the carrots, and cook for a few minutes. Stir with the sauce, until they are covered nicely and a little brown.
I made this last night, and served it with boxed rice pilaf and seasoned baked tofu. It tasted really good with the onions and apricots all stirred into the rice.