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Carrot Curry

  • 40minutes
  • 129calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, C, D
MineralsSelenium, Copper, Natrium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 -5 cups fresh carrots , peeled and sliced on a slant-not too thin

  2. 1 cup orange juice, freshly squeezed

  3. water , to cover

  4. 1 teaspoon salt

  5. 2 -4 tablespoons butter or 2 -4 tablespoons ghee or 2 -4 tablespoons olive oil

  6. 4 -5 cardamom pods , seeds only

  7. 1 1/2 teaspoons turmeric

  8. 1 1/2 teaspoons mustard seeds

  9. 4 whole cloves

  10. 1 tablespoon cumin seed

  11. 1/4 teaspoon cayenne pepper

  12. 1/2-1 teaspoon curry powder

  13. 3 tablespoons raisins

  14. 1 ripe banana , sliced very thin

  15. 1 1/2 tablespoons cornstarch

Instructions Jump to Ingredients ↑

  1. Place carrots, orange juice, and salt in a medium pot with enough water to cover the carrots. Bring to a boil and turn down heat, simmer for 5 minutes.

  2. In the meantime, in a large skillet, heat the butter and stir in all of the spices, stir until fragrant.

  3. Stir in carrots and their liquid, raisins, and banana. Simmer slowly over low heat for about 30 minutes.

  4. If the liquid seems too thin, take some out and whisk the cornstarch into it, then slowly stir it into the curry, heat a few minutes more until thick and it is ready to serve.

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