Carrot Curry

RBCarrot

It’s not everyday you save a banana and some orange juice for your dinner! This fruity spiced curry highlights carrots well. Adapted from The Vegetarian Epicure, by Anna Thomas. We recommend serving this with rice or quinoa.

3 to 4 cups sliced carrots
3/4 cup fresh orange juice
Water
1 tsp salt
4 Tbsp butter
1 ripe banana, thinly sliced
2 Tbsp raisins
1/4 tsp cardamom
1 tsp turmeric
1 tsp mustard seeds
1/4 tsp cayenne pepper
1/2 tsp curry powder
1 Tbsp cornstarch, optional

Slice cleaned carrots to about a quarter inch thick. Simmer them for about 5 minutes in a pot of orange juice, salt, and enough water to cover the carrot slices fully. On the stove in a large skillet, melt butter and add cardamom, turmeric, cayenne, and curry; stir for a bit to incorporate all the spices. Then, add the carrots in their simmering liquid, raisins, and banana slices. Turn the heat down to a simmer and let the flavors meld over the next 30 minutes or so. 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. Serve warm over rice or quinoa.