Curry Cashew Carrots - Sizin Portal

Curry Cashew Carrots

Wednesday, July 2, 2008

curry cashew carrots

Thank you all so much for your congratulations yesterday! I had a great birthday! And there are more celebrations to come - we're having a party on Saturday, in honor of the Eurovision Song Contest (Sweden's in the semi-final tonight - vote for us!) and then a birthday party for my family on Sunday. (That's when I'll actually make a cake - a pretty exciting one, actually.)

Something I'm always on the lookout for is fun side dishes. Something that can be served as part of a buffet is always nice. This carrot dish, found in a large food magazine (Ica Buff�) is tasty enough to serve on its own, as a lovely bowl of golden comfort on a hot day, but it's also really nice with barbecued meat or chicken. And, as with most of my food, it's really easy to make.

Curry Cashew Carrots
Serves 4-6, or more if it's part of a larger spread

1 kg carrots
olive oil
1/2 tbsp curry powder
1 tsp turmeric (optional)
300 ml orange juice
100 g cashews, toasted and coarsely chopped
1-2 tbsp fresh basil, shredded

Peel the carrots and halve them lengthwise. Cut into smaller pieces, about 2-3 cm. Fry in a splash of olive oil in a deep skillet for a few minutes. Add the curry and turmeric and fry for a few more minutes.

Add the orange juice and lower the heat. Let it simmer for 15-20 minutes until the carrots are soft, and the orange juice has reduced to a sticky syrup. (Turn the heat up if the liquid hasn't evaporated.)

Arrange on a large platter or in a bowl, and scatter with cashew nuts and basil. Serve warm, or at room temperature.

Recipe in Swedish:
Currymor�tter med cashewn�tter

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