This carrot recipe came with my organic produce box. I modified it a bit, and once made, this filling, exotic dish didn't last long. These carrots are sweet, tart, and just overall amazing. And they're super easy to make!
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Author Stephanie Stiavetti
1cupfreshly squeezed orange or grapefruit juice(tangerines tend to be too sweet)
4cupssliced carrots(about 6 medium,sliced 1/4 inch thick)
Freshly ground black pepper
2tablespoonsolive oil(or ghee/butter if you're so inclined)
2teaspoonyellow curry powder
3 to 4wholecardamom podsseeded and freshly ground (optional)
1 1/2teaspoonscornstarch(or arrowroot will work just as well)
Chopped fresh cilantrofor 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.
Nutritional analysis is based on 2 tablespoons cilantro and using olive oil.