This recipe came with my organic produce box. I modified it a bit, and once made, this filling, exotic dish didn’t last long. Highly recommended as a side or snack.
Citrus Curry Carrots
Serves four.
1 cup freshly squeezed orange or grapefruit juice (tangerines tend to be too sweet)
1 cup water
4 cups 1/4 inch sliced carrots (about six medium)
1/2 cup raisins
fresh ground black pepper
2 Tbsp olive oil (or ghee/butter if you’re so inclined)
2 tsp yellow curry powder
1/2 tsp turmeric
seeds from 3-4 cardamom pods, freshly ground (optional)
cornstarch (or arrowroot will work just as well)
1/2 tsp salt
chopped fresh cilantro
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.
Drain carrots and raisins, reserving liquid and pouring half into skillet with the spices. Return skillet to heat and add 1 tsp cornstarch and cook until sauce thickens, adding more cornstarch if necessary.
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.
(originally modified from Farmer John’s Cookbook)
