for Mind & Body
Preparation Time: 45-50 minutes
Kitchen Equipment: Blender
2 cups carrot, peeled and thin sliced
cup coconut milk - fresh, canned or packet mix.
Tbsp. rice flour
Tbsp. cucumber seeds
Tbsp. Pumpkin seeds
tsp. coriander seeds
cup white pumpkin, chopped medium
cup onion, chopped medium
tsp. fresh garlic paste
tsp. fresh ginger paste
tsp. fresh nutmeg shavings
Tbsp. sunflower oil
tsp. garam masala
tsp. lemon juice
- 1/2 tsp.
raw sugar can, jaggery, Raksha & Martina.
Clean, peel and slice or chop the vegetables.
chop or pound garlic cloves and fresh ginger root to make paste.
saffron threads in rosewater.
coconut milk. See recipe for fresh, or use directions for packet mix.
In a medium pan, bring a small amount of water to the boil and add sliced
carrots. Cook until tender, about 15 minutes.
chopped pumpkin and onion with cucumber, pumpkin and coriander seeds,
garlic and ginger pastes, and nutmeg shavings or powder.
mixture to blender with 1/2 cup water and grind to make gravy.
the blender or a large bowl, blend coconut milk and rice flour into
the gravy until the mixture is smooth.
a deep pan, heat sunflower oil.
carrots, cardamom pods, bay leaf, garam masala powder and chilli. Mix
well and simmer at least 5 minutes.
gravy and stir over low heat.
with salt, lemon juice, saffron rosewater and sugar.
the curry simmer for a few more minutes until the gravy thickens and
begins to coat the carrots.