Carrots With Cashew Nuts

Recipe Ingredients

1 lb	454g / 16oz	Carrots
1 lb	454g / 16oz	Onion (large)
4 oz	113g	Ghee - (or cooking oil)
2 tablespoons	30ml	Fresh ginger
1 teaspoon	5ml	Garam masala
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Flour
1/2 lb	227g / 8oz	Cashews
1/4		Vegetable stock
1 teaspoon	5ml	Salt
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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