3 medium carrots, sliced
salt and pepper to taste
1/2 tsp. curry powder
3 tbsp. water
butter

Rinse carrots, but do not dry. Combine carrots, salt, pepper and curry in saucepan. Add water. Cover and cook over low heat about 20 minutes or until tender. Shake pan a few times to prevent sticking. Add butter. Serve hot.

Serves 6.

Note: Can easily be doubled.