Heat the vegetable margarine in a large saucepan over medium-low heat until melted.
Add the carrots and shallots and sauté for 5 minutes, until slightly golden.
Add the ginger, garlic and coriander, reduce the heat and cook for 2 minutes, stirring frequently to prevent burning.
Add the orange juice and tamarin or soy sauce to the pan. Cook for about 20 minutes or until the sauce has reduced to a glaze. Season with salt and freshly ground black pepper.
Transfer the vegetables to a bowl, garnish with chives and serve with rice.