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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place carrots, orange juice, and salt in a medium pot with enough water to cover the carrots. Bring to a boil and turn down heat, simmer for 5 minutes. | 2. In the meantime, in a large skillet, heat the butter and stir in all of the spices, stir until fragrant. | 3. Stir in carrots and their liquid, raisins, and banana. Simmer slowly over low heat for about 30 minutes. | 4. If the liquid seems too thin, take some out and whisk the cornstarch into it, then slowly stir it into the curry, heat a few minutes more until thick and it is ready to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	4 -5	cups	peeled sliced	0.0	0.0	0.0	0.0
orange juice	1	cup	squeezed	111.6	25.791999999999998	1.736	0.496
water				-	-	-	-
salt	1	teaspoon		-	-	-	-
ghee	2 -4	tablespoons		-	-	-	-
cardamom pod	4 -5			-	-	-	-
turmeric	1 1/2	1/2		14.04	3.0213	0.4356	0.1462
mustard seed	1 1/2	1/2		15.24	0.8427	0.7824	1.0872
clove	4			23.016	5.5045	0.5015	1.092
cumin seed	1	tablespoon		22.5	2.6544	1.0686	1.3362
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
curry powder	1/2 - 1	teaspoon		0.0	0.0	0.0	0.0
raisin	3	tablespoons		93.4312	24.6015	1.0488	0.1423
banana	1		ripe sliced	200.25	51.39	2.4525	0.7425
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.