Curry-Cashew Carrots - cooking recipe

Ingredients

water
2lb. carrots, cut in large chunks
salt
4 Tbsp. butter
2 Tbsp. brown sugar
1 tsp. curry powder
1 c. cashew nuts
1/4 c. cooking sherry

Preparation

In a
3
quart saucepan over medium heat in 2 inches of water, heat
carrots and 1/2 teaspoon salt to boiling.
Reduce heat to low,
cover
and
simmer
15 minutes or until tender-crisp; drain.
Add
butter, curry, cashews, sugar and sherry. Stir and cook
for
a
few
minutes
until piping hot and all ingredients are
well
mixed.
(Leftovers may be blended with milk or cream to make a delicious cream of carrot soup.)