Carrot Curry
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 ⓘ
Instructions
- 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.
- In the meantime, in a large skillet, heat the butter and stir in all of the spices, stir until fragrant.
- Stir in carrots and their liquid, raisins, and banana. Simmer slowly over low heat for about 30 minutes.
- 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.
Nutrition & Diet Analysis (per serving)
615
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).