Receta Carrot Curry
Hosted a birthday party for Jacob and some of his friends from school. Served pizza, potato chips and carrots. Guess which of the three resulted in leftovers?
I had never thought of making a carrot curry until the following day when faced with a pound of carrots - I had to do something. Many of the recipes I saw combined shredded carrots with cabbage, which looked appetizing, but I was out of cabbage and didn't want to go shopping.
I finally found one interesting recipe to seek inspiration from - it put me in a general direction of combining the carrots with some sweet fruits to make a sweet, hot and savoury combination. It was an unexpected success and something I'll be making again.
- 2 tbsp oil
- 1 tbsp cumin seeds
- 2 tsp mustard seeds
- 1-1/2 tsp ground turmeric
- 1/4 tsp ground cardamom
- 1 tsp curry powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne
- 1/2 kilo carrots peeled and sliced (3 medium-large)
- 1 banana peeled and sliced
- 1/4 cup golden raisins
- 1 cup water
- salt and pepper to taste
Heat oil on medium in a deep pan.
Add cumin, mustard, turmeric, cardamom, curry powder, cloves and cayenne and stir for 30 seconds until fragrant.
Add carrots and saute for 1-2 minutes (until coated).
Stir in the banana and raisins.
Add water, salt and pepper and bring to a boil.
Reduce to medium-high and cook until liquid reduces, cover and simmer for 10 minutes.
Uncover and increase heat to medium-high, (stirring frequently) to reduce liquid to a glaze.
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