Carrot Curry

Serves: 4-5
Ingredients:

2 Cup 1/2 1 Cup 1 Cup 1 tablesp. 3 pinch 1 teasp. 1 tablesp. 1 tablesp. 1 teasp. 1/4 Cup 1 Cup 1/2 teasp. 1/2 teasp. 1/4 teasp. 1/2 Cup Water - 2 tablesp. 2 1 1 1/2 teasp. 1/2 teasp. 1/2 teasp. 1/2 teasp.

Carrot Coconut Water - to prepare coconut milk or alternative Coconut milk Rice Flour Saffron Rose Water - to dilute saffron Cucumber Seeds Pumpkin Seeds Coriander Seeds White Pumpkin Onion Garlic Ginger Nutmeg Skin - to prepare the gravy Sunflower Oil Cardamon Bay Leaf green Chill Garam Masala - see basic recipe "Masala" Salt Lemon Juice Raw Sugar Cane - Raksha & Martina

Preparation: 45-50minutes METHOD OF PREPARATION: 1) Clean the carrot and cut in thin slices. 2) Boil the carrot in a saucepan with sufficient water until tender. 3) Dilute the saffron in rose water. 4) Prepare the coconut either from fresh coconut or from ready made powder. 5) If you want prepare fresh, follow our basic recipe "Coconut Milk". 6) When you take the powder, prepare the indicate amount of milk by following the description written on the packet. 7) Clean onions and pumpkin and cut in 2 - 3 cm sized pieces. 8) Mix together with cucumber seeds, pumpkin seeds, coriander seeds, garlic, ginger and nutmeg skin. 9) Then grind this mixture with a blender by adding the indicate amount of water until achieved a gravy. 10) Mix the coconut milk, the prepared gravy and rice flour together, without any lumps left. 11) Heat sunflower oil in a deep saucepan and add the cooked carrots. 12) Stir in bay leaf, garam masala and chill. 13) Mix well and simmer for a few minutes. 14) Take the chill out and pour in the gravy-coconut milk mixture. 15) Season finally with salt, lemon, saffron-rose water and sugar. 16) Let the curry simmer for some minutes more. 17) The gravy gets thicker and should coat the carrots.