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Carro-Curry

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When I got on the BTD I was all about exploring new ingredients and discovering new recipes rather than trying to replicate things i was going to miss. Moreover, I hate substitutions, especially the "vegan sausage" kind. In my book, if it doesn't exist in your repertoire, you'll probably be better off venturing in some new territory.
But winter came. And forced me to contradict myself. A bit.

As a type A, tomatoes are to avoid. Tomatoes! Fruit of the mediterrannean since the 16th century! Staple in the diet of my middle eastern roots! Tomatoes! The charm of the sunday farmers market in yellow, orange and heirloom coats! Well, how to make a curry without tomato, nor coconut for that matter. (Type A = adios coconut) ? HM?

I started to think about vegetables that would abide by my desires of comfort, and wouldn't overpower a dish at the same time.
First candidate was Sir Cauliflower who championed my first innovation of CAULI-CURRY. Click here for that recipe.
But human beings are greedy, and Sir Cauli became redundant. So here a trial with Mrs. Carrot. The letter C seems to wish us well.

Carro-Curry is a base for a curry sauce, soups or funk up mashed potatoes.
It can be tweaked to suit your preferred consistency. It is magical. I hope you enjoy the powers of Mrs. Carrot.

Easy
Make in 30 minutes
1 Batch

PREP THE VEG

  1. Roughly chop the carrots, smaller pieces will release more flavor
  2. Finely chop the onion, garlic and ginger

 

COOK IT

  1. In a large pan, heat about 2 tablespoons of extra-virgin olive oil over medium heat.
  2. Sweat the onions until translucent
  3. Add the ginger and garlic and stir until softened. Add the lime leaf.
  4. Add the curry powder, paprika and ground fennel seeds
  5. Add the carrots, mix well and cover with enough water to barely cover the ingredients.
  6. Reduce the heat to low and simmer until the water has reduced in half
  7. When the carrots are super soft, transfer the mixture to a food processor and pulse until super smooth.
  8. Place a fine sieve over a large mixing bowl, transfer the Carro-Curry mixture and pass it through the sieve. It must feel like velvet on your tongue.

If the consistency if too loose for you, return to the pan and reduce over a low heat until it becomes pasty.

USE IT

  1. A spoonful of thick carry-curry paste mixed in mashed white or sweet potatoes.
  2. A loose Carro-Curry sauce as a curry base. Add a spoon of clarified butter or sour cream and enjoy it with poached seabass and a side of rice. Zest some lime for some magic.
  3. Add beans to the loose Carro-Curry and eat it as a comfort bowl.

Endless possibilities!
 

BREAKDOWN
For blood type A: Extra-virgin olive oil, carrots, onions, garlic, ginger, fennel seeds, lime leaves are beneficial. Curry powder, fennel seeds, cumin, paprika are neutral.

For blood type B: Extra-virgin olive oil, carrots, ginger, curry powder are beneficial. Onions, cumin, fennel seeds, paprika and lime leaves are neutral.

For blood type O: Extra-virgin olive oil, onions, garlic, ginger, curry powder are beneficial. Carrots, cumin, fennel seeds, paprika and lime leaves are neutral.

For blood type AB: Extra-virgin olive oil, garlic, curry powder are beneficial. Carrots, onions, ginger, cumin, fennel seeds, paprika and lime leaves are neutral.

6 Large carrots, washed and peeled
2 Onions, peeled
3 Garlic cloves, peeled
A thumb of ginger, peeled
1 Tbsp curry powder
1 Lime leaves
1 Tsp ground fennel seeds
1 Tsp ground cumin
1 Tsp paprika - optional
Extra-virgin olive oil

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