Recipe by Engrossed
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.
Top Review by Sweet Baboo
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.
- 4 -5 cups fresh carrots, peeled and sliced on a slant-not too thin
- 1 cup orange juice, freshly squeezed
- water, to cover
- 1 teaspoon salt
- 2 -4 tablespoons butter or 2 -4 tablespoons ghee or 2 -4 tablespoons olive oil
- 4 -5 cardamom pods, seeds only
- 1 1⁄2 teaspoons turmeric
- 1 1⁄2 teaspoons mustard seeds
- 4 whole cloves
- 1 tablespoon cumin seed
- 1⁄4 teaspoon cayenne pepper
- 1⁄2-1 teaspoon curry powder (optional)
- 3 tablespoons raisins
- 1 ripe banana, sliced very thin
- 1 1⁄2 tablespoons cornstarch (optional)
Directions See How It's Made
- 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.
- In the meantime, in a large skillet, heat the butter and stir in all of the spices, stir until fragrant.
- Stir in carrots and their liquid, raisins, and banana. Simmer slowly over low heat for about 30 minutes.
- 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.