Sweet and Savory Carrot Curry

  • 5 medium-large carrots
  • 1 cup orange juice
  • 1/2-1 tsp salt
  • 4 Tbsp butter or ghee
  • 1 ripe banana, thinly sliced
  • 2-3 Tbsp golden raisins
  • Seeds from 5 cardamom pods
  • 1 1/2 tsp turmeric
  • 1 1/2 tsp brown mustard seeds
  • 1 Tbsp cumin seeds
  • 1/4 tsp cayenne

Slice the peeled or scraped carrots on the diagonal into 1/4″ slices to equal about 5 cups.  Place them in a pot with the orange juice, salt and just enough water to cover.  Bring to a boil, cover and simmer for about 5 minutes.  In a large skillet, heat the butter or ghee and add all of the spices.  Heat and stir the spices for a few minutes just until heated and fragrant.  Do not let the butter burn.  Add the carrots and liquid, raisins, banana.  Simmer for about ½ hour, uncovered.  Stir occasionally.  Curry is finished when the carrots are tender and the sauce is thickened.  Serve as part of an Indian meal over brown or white basmati rice with plain yogurt on the side and various condiments, if desired.