Recipe - Carrot Curry

4 One half cup Carrots; cut or sliced up fresh
1 cup Fresh orange juice
Water
1 teaspoon Salt
4 tablespoon Butter or ghee
1 Ripe banana
2 One half tablespoon Raisins
4 One half Cardamom pods (seeds only)
1 One half teaspoon Turmeric
1 One half teaspoon Mustard seeds
4 Whole clove
1 tablespoon Cumin seeds
One fourth teaspoon Cayenne
1 One half tablespoon Cornstarch
One half teaspoon 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 cut or sliced up . Simmer the curry slowly for
about One half 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.

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

Recipe by: Anna Thomas

Posted to MCRecipe Digest V1 #775 by Lynn Cage ltcage@onr.com on Sep 7,
1997