Carrot Curry
4–5 cups sliced carrots
1 cup orange juice
Water
1 tsp. salt
seeds of 4–5 cardamom pods
1½ tsp. turmeric
1½ tsp. mustard seeds
4 cloves
1 tsp. ground cumin
¼ tsp. cayenne pepper
1 Tb. oil
1 ripe banana, sliced
3 Tb. raisins or more
1½ Tb. cornstarch
Put carrots in a pot with orange juice, salt, and water to cover. Simmer 5 minutes.
In a large skillet heat the oil and add all the spices. Cook, stirring constantly, for 1 minute. Then add carrots and their liquid, banana and raisins. Simmer 30 minutes.
If liquid seems thin, take some out and mix with cornstarch, then return it to the pot and mix. Heat a few minutes more till the liquid thickens a little.
Note: This curry can be a main dish if you add any form of protein, and it will be delicious. Beans, fish, poultry, or beef work well, but any form seems to be good. Serve it on rice or the grain of your choice.
Posted by Susan Tornheim
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