Curried Carrots with Pistachios
- In a 3 1/2- or 4-quart slow cooker combine carrots, onion, broth, and salt. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.
- If using low, turn to high. In a small bowl stir together chutney, cornstarch, and curry powder; stir into carrots. Cover and cook 45 minutes more or until thickened and bubbly. Sprinkle with pistachios before serving.