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- 6 tablespoons vegetable oil
- 2 teaspoons ras-el-hanout (optional)
- 1 teaspoon curry powder
- 1 1/2 pounds large carrots, peeled, cut on a diagonal into 1/8" slices
- Kosher salt and freshly ground black pepper
- 1/3 cup low-salt chicken broth
Directions:View on Epicurious
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