Alive and Cooking

Sweet and Sour Curried Carrot

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(Serves 4)

3 medium sized carrots, roughly chopped
1 brown onion, diced
4 cloves of garlic, chopped
1 tsp black mustard seeds
2 tbsp curry powder
2 tbsp raisins
1 kaffir lime leaf
¼ preserved lemon, remove the flesh and finely chop the rind
2 tbsp olive oil
500ml vegetable stock
1 tbsp honey


In a warm pan, add the oil and fry the onions until softened.

Add the lime leaf, garlic, mustard seeds and stir for a minute.

Add the raisons and preserved lemon and fry for a further minute.

Add the curry powder, carrots, stock and honey and stir through. Bring to the boil, place on a lid and simmer gently for 30 minutes.

Remove the lime leaf. Serve sweet and sour curried carrot chunky or roughly blend with Mr Buzzy.

Sweet and Sour Curried Carrot