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Carrot Curry

Page history last edited by Susan Tornheim 13 years, 10 months ago

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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