Cut carrots in half lengthwise; cut diagonally crosswise. Bring 1 inch water to boiling in large skillet. Add carrots; cook 6 minutes. Stir in sugar snaps; cook 3 minutes or until just tender. Drain off water.
Add butter, ginger, cumin, curry powder, salt and pepper; cook over medium heat, stirring, for 3 minutes or until sugar snaps are crisp-tender. Makes 4 servings.