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    You are in: Home / Recipes / Carrot Curry Recipe
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    Carrot Curry

    Carrot Curry. Photo by Sweet Baboo

    1/2 Photos of Carrot Curry

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Engrossed's Note:

    From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! When I make this I will probably add cinnamon. I don't like shredded coconut but think for those of you that do that toasted shredded coconut would be great on this.

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    Units: US | Metric


    1. 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. 2
      In the meantime, in a large skillet, heat the butter and stir in all of the spices, stir until fragrant.
    3. 3
      Stir in carrots and their liquid, raisins, and banana. Simmer slowly over low heat for about 30 minutes.
    4. 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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    Ratings & Reviews:

    • on May 14, 2008


      I'm giving this a 5 star but I must admit that my DW and DD were not as impressed as I was. I thought it was great, I really like all of the flavors. BTW, I did not have to use the cornstarch.

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    • on March 09, 2008


      I am a huge fan of Indian food, and this recipe will be added to my favourites. I loved the sweet element of the raisins and orange juice (couldn't add the banana because DH is allergic) with the savoury spices. I used brown mustard seeds, and roasted them in the oil until they turned gray and popped, then added a few fresh curry leaves and the rest of the spices, following the recipe instructions. After 30 minutes of simmering, the sauce had turned to a glaze, so using the optional cornstarch was not necessary. Thank you for submitting this delicious recipe.

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    • on February 04, 2008


      Very interesting but tasty. I have a ton of carrots and oranges, so this recipe was perfect. I followed all of the directions, except used oil spray instead of butter. The banana was fantastic and really made this dish. I loved how it sort of melted into a creamy, sweet sauce. I did not need the cornstarch. The sweet flavor went well with the carrots and the raisins were delish as well. I served this over brown rice. Thanks for posting this recipe! I have the book it came from as well, and it never crossed my mind to make this.

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    Nutritional Facts for Carrot Curry

    Serving Size: 1 (162 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 129.6
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 2.5 g
    Cholesterol 10.1 mg
    Sodium 476.8 mg
    Total Carbohydrate 22.0 g
    Dietary Fiber 3.5 g
    Sugars 12.7 g
    Protein 1.9 g

    The following items or measurements are not included:

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