Title: Carrot Curry
Categories: Ethnic Healthy Entree Rice Vegetable
Yield: 4 Servings

4 1/2	c	Carrots; sliced fresh
1	c	Fresh orange juice
		Water
1	ts	Salt
4	tb	Butter or ghee
1		Ripe banana
2 1/2	tb	Raisins
4 1/2		Cardamom pods (seeds only)
1 1/2	ts	Turmeric
1 1/2	ts	Mustard seeds
4		Whole clove
1	tb	Cumin seeds
1/4	ts	Cayenne
1 1/2	tb	Cornstarch
1/2	ts	Prepared curry powder (optional)

Scrape the carrots and slice them on a slant - not too thin. Put them in a pot with the orange juice, salt, and enough water just to cover. Simmer the carrots for about 5 minutes.

In a large skillet, heat the butter or ghee and add to it all the spices. Heat them for a few minutes, then add the carrots in their liquid, the raisins, and the banana, very thinly sliced. Simmer the curry slowly for about 1/2 an hour. If the liquid seems to thin still, take some of it out into a cup and mix it well with a little cornstarch. When you have a smooth, thin paste, return it to the curry and stir in. Heat a few minutes more and the curry is ready to serve.

Per serving (excluding unknown items): 127 Calories; 2g Fat (11% calories from fat); 2g Protein; 29g Carbohydrate; 0mg Cholesterol; 588mg Sodium

Serving Ideas : serve on top a bed of brown, basmati, jasmine rice

Posted to MM-Recipes Digest V4 #3

Recipe by: Anna Thomas

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