Key Lime Curried Carrots with Cilantro

This recipe was inspired by my five year old son, Kaden, and his desire to combine carrots and cilantro in a single dish, "without letting them burn."  He chopped the cilantro himself, and did the mixing with the carrots, cilantro, and spices.  I added the Key Lime juice while cooking because its lip-smacking tartness is a perfect balance to the Garam Masala's piquant, subtle spiciness.

Ingredients:

2 tbsp. vegetable oil

1 16 oz. bag baby carrots

1 medium bunch cilantro, coarsely chopped, stems included

1 tsp. Garam Masala

1/2 tsp. salt

1/4 cup Key Lime juice

To make:

Begin by combining carrots, chopped cilantro, garam masala, and salt in a bowl, and stir thoroughly to combine.  Next, heat the oil on medium heat in a medium sized skillet, until it begins to sizzle.  Add contents of bowl, stir to combine, and begin to saute.  Pour over Key Lime juice and continue to saute on medium heat, stirring frequently, until carrots are slightly glazed, about ten minutes.  Remove from heat and let cool for a few minutes before serving.

Serves 4-5, as a side dish.