A recipe for carrot curry from ” The Vegetarian Epicure ” by Anna Thomas 1972. As students, this was the cookbook i used when we wanted something a bit special for dinner.
Put the carrots in a saucepan with the orange juice, salt and just enough water to cover.Bring to a boil and simmer for 5 minutes.
Heat the butter or ghee in a large frying pan and add all the spices. Fry for a couple of mins then add the carrots and their cooking liquid, the raisins and the banana.
Simmer slowly for about 30 mins. If at the end of this the liquid seems to thin take some of it out into a cup and mix with a little cornflour until smooth. Then return to the curry and stir in.
Heat for a few minutes more and serve sprinkled with some chopped coriander and some basmati rice or couscous.