Spicy Braised Carrots Servings: 4 Serving Size: pound Ingredients - 1 pound carrots - 1/2 cup finely chopped onion - 3 tablespoons chopped dried apricots or golden raisins - 3 cloves garlic, or more - 1/2 teaspoon ground ginger - 1/2 teaspoon chili powder - 1/2 teaspoon salt - freshly ground pepper, to taste - 1 tablespoon canola oil, or other vegetable oil - 1/2 cup water - plain yogurt (optional)    A little spicy hotness pairs deliciously with the natural sweetness of carrots.   Directions Peel carrots and slice crosswise into 1/4 inch thick 'coins'. Set aside. Finely chop onion, garlic and apricots (or raisins). Add ginger, chili powder, salt and pepper and mash together, using a fork or a mortar and pestle. Heat oil in skillet and add onion and spice mixture.	1

	Cook and stir for a minute or two. Add carrots and stir to coat with spices. Add 1/2 cup water, cover pan and cook until carrots are just tender, 8 - 10 minutes.  Remove cover and continue cooking, stirring occasionally, until liquid has evaporated and carrots have begun to brown a little. Taste for seasoning and serve--with a dollop of yogurt, if desired.	2