Sweet and Sour Curried Carrot

photo by JustJanS

- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3 carrots, medium sized, roughly chopped
- 1 brown onion, diced
- 4 garlic cloves, chopped
- 1 teaspoon black mustard seeds
- 2 tablespoons curry powder
- 2 tablespoons raisins
- 1 kaffir lime leaf
- 1⁄4 preserved lemon, remove the flesh and finely chop the rind
- 2 tablespoons olive oil
- 500 ml vegetable stock
- 1 tablespoon honey
directions
- In a warm pan, add the oil and fry the onions until softened.
- Add the lime leaf, garlic, mustard seeds and stir for a minute.
- Add the raisins and all the preserved lemon and fry for a further minute.
- Add the curry powder, carrots, stock and honey and stir through and bring to the boil, place on a lid and simmer gently for 30 minutes.
- When simmered remove the lime leaf. Serve curry with the carrot chunky or roughly blend with a hand blender.
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Reviews
-
This is very hot with the mustard and curry powder in there (that's OK cos we like spicy). I wasn't sure if the 500ml of water should be cooked off or the ingredients fished out of it, so I chose to cook most of it off and leave some to go over rice as a sauce. I actually think this needed more lemon (at least another quarter) to make the balance of sweet and sour. I added in fresh coriander as I have heaps and decided it would work well with this dish.
RECIPE SUBMITTED BY
Tisme
Australia