Carrot Curry

Name: 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; 1 1/2 tablespoons cornstarch (optional)

15 ingredients

4 steps

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
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.