- 2 pounds carrots, sliced (slant cut 1/4” or so)
- 2 cups fresh orange juice
- 1 teaspoon salt
- 4 tablespoons butter or ghee
- 1 ripe banana, thinly sliced
- 1/4 cup raisins
- 6 cardamom pods, seeds only
- 2 teaspoons turmeric
- 1 tablespoon cumin seeds
- 1 1/2 teaspoons yellow mustard seeds
- 1/4 teaspoon cayenne pepper
- 1 teaspoon madras curry powder
- 1 tablespoon cornstarch, optional
- In a medium saucepan, place carrots, orange juice, salt and enough water to cover the carrot slices completely cook over medium heat for about five minutes.
- In a medium skillet, melt butter and add cardamom, turmeric, cayenne, and curry; stir for a bit to incorporate all the spices. Then, add the spices back into the carrots, Use some of the simmering liquid to deglaze the skillet. Add the raisins and banana slices to the pot. Turn the heat down to a simmer and let the flavors meld over the next 30 minutes or so.
- OPTIONAL: To thicken the curry, remove about a cup of the liquid from the dish and whisk into it the cornstarch to make a blended slurry, then add this slurry back to the main dish and stir until it has thickened a bit.
The original recipe calls for creating a slurry out of some of the liquid from the curry and the cornstarch if you need to thicken it. I found that cooking the sauce longer and reducing the liquid creates a nice consistency.
I like to serve this as a side dish with my Madras Chicken Curry.
Adapted from the classic cookbook The Vegetarian Epicure by Anna Thomas. Check out Anna’s latest book Love Soup: 160 All-new Vegetarian Recipes From the Author of the Vegetarian Epicure.