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Carrots With Cashew Nuts Recipe - Cooking Index

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Carrots With Cashew Nuts

Cuisine: Indian
Type: Vegetables
Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

1 lb 454g / 16ozCarrots
1 lb 454g / 16ozOnion (large)
4 oz 113gGhee - (or cooking oil)
2 tablespoons 30mlFresh ginger
1 teaspoon 5mlGaram masala
1 teaspoon 5mlChili powder
1 teaspoon 5mlFlour
1/2 lb 227g / 8ozCashews
1/4   Vegetable stock
1 teaspoon 5mlSalt
2   Tomatoes

Recipe 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.

Source:
Indian Cooking, Khalid Aziz

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