This carrot recipe came with my organic produce box, but there were no carrots in the box with it. Randomly, I had some carrots in my fridge that I’d managed to keep fresh for a week, and I needed to use them – fast. I modified the recipe a bit, and once made, this filling, exotic dish didn’t last long!
A stellar carrot recipe
I don’t think much about carrots or any sort of carrot recipe, for whatever reason. I sometimes stick carrots in a salad or snack on them when I’ve got some laying around, but usually they just end up going into the stock or soup pot. I know, I should make better friends with carrots. But there are so many veggies out there, and carrots just aren’t my fave.
That is, until I tried this recipe. It’s sweet, tart, and super fresh – a really flavorful pop in the face. They’ll go with anything you want to dress up and make more interesting. In fact, people will want seconds and thirds, leaving you with a leftover deficit!
Fresh and Tart Citrus Curry Carrots
- 1 cup freshly squeezed orange or grapefruit juice (tangerines tend to be too sweet)
- 1 cup water
- 4 cups sliced carrots (about 6 medium,sliced 1/4 inch thick)
- 1/2 cup raisins
- Freshly ground black pepper
- 2 tablespoons olive oil (or ghee/butter if you're so inclined)
- 2 teaspoon yellow curry powder
- 1/2 teaspoon turmeric
- 3 to 4 whole cardamom pods seeded and freshly ground (optional)
- 1 1/2 teaspoons cornstarch (or arrowroot will work just as well)
- 3 tablespoons cold water
- 1/2 teaspoon salt
- Chopped fresh cilantro for garnish
- Bring juice and water to a boil in a medium pot. Add carrots and reduce heat to simmer. Cook, uncovered, until barely tender. Stir in raisins, remove pot from heat, and let stand.
- Heat olive oil (or ghee) in a large skillet or medium sized pot over medium high heat. Add curry powder, turmeric, and cardamom seeds and cook, stirring constantly, until just fragrant. Remove from heat and sprinkle with corn starch until a paste forms.
- Make a slurry by mixing cornstarch with water. Stir until completely dissolved.
- Drain carrots and raisins, reserving liquid and pouring half into skillet with the spices. Return skillet to heat and add cornstarch slurry, stirring well. Cook until sauce thickens.
- Slowly add remaining liquid and continue to cook until thick, again adding cornstarch until sauce if desired consistency. Add carrots and raisins and stir to combine, season with salt and pepper to taste. Garnish with cilantro.
This content was originally posted on FearlessFresh.com.
(Originally modified from Farmer John’s Cookbook)