Carrot Curry

Submitted 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."

 

• Ready In: 40mins
• Ingredients: 15
• Serves: 6

ingredients

• 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 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

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.

Reviews

[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.

 

[Susan M.]

I have HAD the "Vegetarian Epicure" since it came out and have used this recipe many times. Tonight I put a couple of pieces of crystallized ginger (chopped) in it. I used the corn starch, but probably didn't need to. I used to make German Rice Ring a lot--think I will do it again if my cucumbers ever ripen! And ever since my children were little in the 70s, Peirniki have been a Christmas tradition.

 

[Maryland Jim]

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.

 

[VegSocialWorker]

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.