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.
Ingredients
- 2 llbs organic carrots thickly sliced on a slant
- 8 fl oz fresh orange juice
- 1 tsp sea salt
- 4 tbsps butter or ghee
- 1 ripe banana thinly sliced
- 3 tbsps raisins
- 5 cardamon pods, seeds removed and lightly crushed
- 1 1/2 tsps ground turmeric
- 1 1/2 tsps black mustard seeds
- 4 cloves
- 1 tbsps cumin seeds
- 1/4 tsp cayenne pepper
- 1 1/2 tbsps cornflour
- 1/2 tsp curry powder
- fresh coriander leaves to serve
Servings:
Instructions
- 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.
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