| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Veg04 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Carrots |
| 1 |
lg |
Onion |
| 4 |
oz |
Ghee |
| 4 |
oz |
Cooking oil |
| 2 |
tb |
Fresh ginger |
| 1 |
ts |
Garam masala |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Flour |
| 1/2 |
lb |
Cashews |
| 1/4 |
pt |
Vegetable stock |
| 1 |
ts |
Salt |
| 2 |
|
Tomatoes |
INSTRUCTIONS
Scrub the carrots and cut them lengthwise into fairly thick strips.
Peel and slice the onion. Heat the ghee or cooking oil in a large
saucepan and fry the onion and carrots. Peel the ginger and cut into
lengthways strips. Add the ginger, garam masala and chili powder to
the pan. Continue to stir and add the flour. As the mixture thickens,
add the cashew nuts, stock and salt.
Bring to the boil and simmer with the pan covered for about 20 minutes
until the carrots are fully soft. If they soften sooner than this,
they are ready. Chop the tomatoes coarsely and add to the pan. Cook
for a further 3-4 minutes and serve. The curry should have a fairly
thick sauce but if it is not thick enough, rapidly boil it to drive
off any excess water.
Per serving: 609 Calories; 57g Fat (80% calories from fat); 8g
Protein; 23g Carbohydrate; 49mg Cholesterol; 622mg Sodium
Recipe by: Indian Cooking, Khalid Aziz
Converted by MM_Buster v2.0l.
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