Orange Curry Carrots

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This dish makes a simple vegetarian meal served over brown basmati rice. The thick, sweet-savory sauce complements the carrots.

1 cup orange juice
1 cup water
4 cups 1/4" sliced carrots (peeled or not as you prefer)
1/2 cup raisins
2 tablespoons ghee or butter
2 teaspoons curry powder
1/2 teaspoon turmeric
1/4 teaspoon cardamom
2 tablespoons flour
1 banana sliced (do use this--it adds a lot to the dish)
1/2 teaspoon salt
freshly ground pepper to taste
chopped fresh cilantro, as much as you like

Bring the orange juice and water to a boil and add the carrots. Reduce the heat, cover and cook until the carrots are tender. Stir in the raisins. Remove from heat.

Melt the butter in a large skillet. Add the spices and cook stirring constantly just until fragrant, 1-2 minutes. Sprinkle the flour into the skillet and stir constantly until a smooth paste forms. Remove from heat.

Drain the carrots and raisins, reserving the orange liquid. Add about half the liquid to the curry mixture in the skillet and return to heat. Whisk until the sauce thickens and add the rest of the liquid. Cook until it is a medium thick sauce. Stir in the carrots, raisins, and banana. Season with salt and pepper.

Garnish with cilantro and serve.

Adapted from Farmer John's Cookbook

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