Wednesday, April 6, 2011

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
  1. Heat oil on medium in a deep pan.
  2. Add cumin, mustard, turmeric, cardamom, curry powder, cloves and cayenne and stir for 30 seconds until fragrant.
  3. Add carrots and saute for 1-2 minutes (until coated).
  4. Stir in the banana and raisins.
  5. Add water, salt and pepper and bring to a boil.
  6. Reduce to medium-high and cook until liquid reduces, cover and simmer for 10 minutes.
  7. Uncover and increase heat to medium-high, (stirring frequently) to reduce liquid to a glaze.
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  1. are you making this with ripped banana ? this is very different interesting recipe :)

  2. Not over-ripe, but the banana was certainly yellow.

  3. What a neat curry. The banana is such a cool twist of flavor.

  4. Great curry using all carrots! I'm sure it has a lovely natural sweetness from the banana, carrots and raisins. I'm trying this!


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