|
Ingredients
|
Quantity
|
|
Carrot
|
1 pound
|
|
Onion
|
1 large
|
|
Ghee or cooking oil
|
4 ounces
|
|
Fresh ginger
|
2 tbsp
|
|
Garam masala
|
1 tsp
|
|
Chilli powder
|
1 tsp
|
|
Flour
|
1 tsp
|
|
Cashews
|
½ pound
|
|
Vegetable stock
|
¼ pint
|
|
Tomatoes
|
2
|
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.
