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Carrot Curry

Carrot Curry

Carrot Curry

Carrot Curry with peas and sultanasIngredients:

  • Vegetable Oil 4 tablespoons
  • Carrots (large) x 2 peeled and sliced
  • 1 Onion finely chopped
  • 1 Green/Red Pepper finely chopped
  • Garlic finely chopped x 2 cloves
  • Ginger finely chopped
  • 1 cup of water
  • Cornflour 1/2 teaspoon mixed with a little water
  • optional chopped Green Chilli, Green Peas, Sultanas

Seasonings

  • Curry powder 1 teaspoon
  • Colemans Yellow Mustard 1 teaspoon
  • Turmeric 1/4 teaspoon
  • Black Pepper 1/4 teaspoon
  • Salt to taste
  • Sugar 1/4 teaspoon

Method:

  1. Add vegetable oil in a pan. Fry garlic and ginger on medium heat for 30 seconds.
  2. Add chopped onions.  Fry until onions are translucent for approximately 3 minutes.
  3. Add chopped carrots, green peppers, peas, to the frying pan. Sauté for 4 minutes.
  4. Add Tumeric, Curry Powder, salt and pepper.  Mix together for 2 – 3 minutes.
  5.  Add 1/2 cup of water, sugar, sultanas, mustard and simmer for 5 minutes.
  6. Add corn flour mix to pan and simmer until cooked for another 3 minutes.

NB: Can have with mash potatoes or rice.

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