Carrot Curry

6
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"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, toasted shredded coconut would be great on this."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (190.3 g)
  • Calories 268.1
  • Total Fat - 10.7 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 62.2 mg
  • Sodium - 1029.7 mg
  • Total Carbohydrate - 22.2 g
  • Dietary Fiber - 0.5 g
  • Sugars - 5 g
  • Protein - 21.7 g
  • Calcium - 48.7 mg
  • Iron - 2.5 mg
  • Vitamin C - 25.6 mg
  • Thiamin - 0.2 mg

Step 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.

Step 2

In the meantime, in a large skillet, heat the butter and stir in all of the spices, stir until fragrant.

Step 3

Stir in carrots and their liquid, raisins, and banana. Simmer slowly over low heat for about 30 minutes.

Step 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.

Tips & Variations


No special items needed.

Related

Luvcookn

Great recipe! I bought the book when it came out in 1972, and have been making this since then. I did not put raisins in it, personal preference. But the banana and orange juice sure lends a lovely sweetness that paired well with the heat and the butter chicken. This is always a favourite in our family. Thank you for posting so other people may enjoy this unusual curry. It is easy to prepare and a real treat to eat! Made for Billboard Recipe Tag.

review by:
(13 Jan 2013)