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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. 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 tablespoons butter or 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.
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