Carrot Curry

Title:
Carrot Curry

Yield:
4 Servings

Categories:
Ethnic,
Healthy,
Main
Dishes,
Rice,
Vegetables




Ingredients:





 4 1/2 c  Carrots; sliced fresh


     1 c  Fresh orange juice


          Water


     1 ts Salt


     4 tb Butter or ghee


     1    Ripe banana


 2 1/2 tb Raisins


 4 1/2    Cardamom pods (seeds only)


 1 1/2 ts Turmeric


 1 1/2 ts Mustard seeds


     4    Whole clove


     1 tb Cumin seeds


   1/4 ts Cayenne


 1 1/2 tb Cornstarch


   1/2 ts Prepared curry powder


          -(optional)






 Scrape the carrots and slice them on a slant - not too thin. Put them in a


 pot with the orange juice, salt, and enough water just to cover. Simmer the


 carrots for about 5 minutes.


 


 In a large skillet, heat the butter or ghee and add to it all the spices.


 Heat them for a few minutes, then add the carrots in their liquid, the


 raisins, and the banana, very thinly sliced. Simmer the curry slowly for


 about 1/2 an hour. If the liquid seems to thin still, take some of it out


 into a cup and mix it well with a little cornstarch. When you have a


 smooth, thin paste, return it to the curry and stir in. Heat a few minutes


 more and the curry is ready to serve.


 


 Serving Ideas : serve on top a bed of brown, basmati, jasmine rice


 


 Recipe by: Anna Thomas


 


 Posted to MC-Recipe Digest V1 #775 by Lynn Cage 
on Sep 7,


 1997