Carrot Curry

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 cup orange juice, freshly squeezed
  • 5 cup carrot (s), thinly sliced
  • water
  • 1 teaspoon salt
  • 4 tablespoon clarified butter or ghee
  • 1 banana (s), ripe
  • 3 tablespoon raisins
  • 1 teaspoon cardamom
  • 0.5 teaspoon ½ turmeric
  • 0.5 teaspoon ½ mustard seeds
  • 4 carnation (s)
  • 1 tablespoon cumin
  • 0.25 teaspoon ¼ cayenne pepper
  • possibly cornstarch
Carrot Curry
Carrot Curry

Instructions

  1. Put the carrots in a saucepan with orange juice and salt and fill with water until the carrots are just covered. Cook gently for 5 minutes. Briefly toast the spices in the ghee, then add the carrots with the liquid, the raisins and the finely sliced banana. Let everything simmer for about 30 minutes and, if necessary, bind with starch mixed with water.

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