Scrape the carrots and slice them on a slant - not too thin. Put them in a pot with the orange juice, salt, and enough water just to cover. Simmer the carrots for about 5 minutes. In a large skillet, heat the butter or ghee and add to it all the spices. Heat them for a few minutes, then add the carrots in their liquid, the raisins, and the banana, very thinly sliced. Simmer the curry slowly for about 1/2 an hour. If the liquid seems to thin still, take some of it out into a cup and mix it well with a little cornstarch. When you have a smooth, thin paste, return it to the curry and stir in. Heat a few minutes more and the curry is ready to serve. Serving Ideas : serve on top a bed of brown, basmati, jasmine rice Recipe by: Anna Thomas Posted to MC-Recipe Digest V1 #775 by Lynn Cage
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 6.4mg||0 %|
|Potassium 319.7mg||8 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 20.8g|
|Protein 1.6g||2 %|
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Calories per serving: 97
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