Carrot Curry

READY IN: 40mins
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.

Ingredients Nutrition

Directions

  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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