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Indian Carrot Curry (gadjar Kari)

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Jewish Holidays, Jewish, Vegetables 4 Servings

INGREDIENTS

1/4 c Vegetable oil
1 T Cumin seeds or ground cumin
5 1/2 t Yellow mustard seeds
5 1/2 t Ground turmeric
1 t Ground cardamom
1 t Curry powder
1/4 t Ground cloves
1/4 t Cayenne
1 lb Carrots, sliced or cut into
chunks about 4 cups
1 Banana, peeled and sliced
1/4 c Golden raisins
1 c Water
1 t Salt or to taste
Pepper
1/4 c Chopped parsley or coriander

INSTRUCTIONS

Heat oil in a large nonreactive saucepan over medium heat. Add cumin
seeds, mustard seeds, turmeric, cardamom, curry powder, cloves and
cayenne and saute until fragrant, about 30 seconds. Add carrots and
saute until lightly golden, 3 to 5 minutes. Stir in bananas and
raisins. Add water, salt and pepper to taste. Bring to a boil, cover
and reduce heat to low. Simmer until carrots are tender but not  mushy,
about 20 to 25 minutes. Shake pan occasionally. Uncover,  increase heat
to medium, and cook, shaking the pan frequently, until  most of the
liquid evaporates and vegetables are glazed, 5 to 10  minutes. Garnish
with parsley or coriander. Yields 4 side-dish  servings. PER SERVING:
CALORIES 207, PROTEIN 2 G, FAT 11 G,  CARBOHYDRATES 25    Indian Apple
Chutney  Note: The first Jews arrived in India more than 2,000 years
ago. Three  distinct communities later sprang up on the subcontinent:
Bombay in  the west, Cochin in the southwest; and in the east,
Calcutta. This  Bombay dish is sweetened with bananas and raisins,
quite different  from European honey-glazed carrots.  Recipe by:
President's Choice Magazine  Posted to JEWISH-FOOD digest by Bob &
Carole Walberg  <walbergr@mb.sympatico.ca> on Sep 13, 1998, converted
by MM_Buster  v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 255
Calories From Fat: 139
Total Fat: 15.8g
Cholesterol: 0mg
Sodium: 667.6mg
Potassium: 679.9mg
Carbohydrates: 29.1g
Fiber: 5.9g
Sugar: 14.7g
Protein: 3.1g


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