Carrot Curry
Recipe: #4956
March 20, 2012
Categories: Side Dishes, Banana, Orange, Carrot, Indian, Potluck Low Calorie, Vegan, Vegetarian, Special Diet - Weight Watchers etc., more
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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