Carrot Curry (Gadjar Kari)
from Lisa Crawford
Yield: 4 Servings
Heat the margarine in a large nonreactive pan over medium heat. Add
the cumin seeds, mustard seeds, turmeric, cardamom, curry powder,
cloves and cayenne, and saute until fragrant, about 30 seconds.
- 1/4 c Margarine or vegetable oil
- 1 tb Cumin seeds
- 1 1/2 ts Yellow mustard seeds
- 1 1/2 ts Ground turmeric
- 1 ts Ground cardamom
- 1 ts Curry powder
- 1/2 ts Ground cloves
- 1/4 ts Cayenne
- 1 lb Carrots; peeled and sliced
- 1 md Banana; peeled and sliced
- 1/4 c Golden raisins
- 1 c Water
- About 1 ts salt
- Ground black pepper
- Chopped parsley or coriander for garnish
Add the carrots and saute until lightly coloured, 3 to 5 minutes.
Stir in the banana and raisins.
Add the water, salt and pepper to taste. Bring to a boil, cover
, reduce the heat to low and simmer until the carrots are tender,
but not mushy, about 20 minutes.
Uncover, increase the heat to medium, and cook shaking frequently
until most of the liquid is evaporated and the carrots and raisins
are glazed, 5 to 10 minutes. Garnish with parsley.
Nutritional info per serving: 198 cal; 2g pro, 22g carb, 13g fat(54%),
709 mg salt