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.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
Try other tasty recipes