When I saw the word CURRY leap out at me from a small book I was reading called ‘Ration Book Cookery’ I got all excited…
Curry is one of my favourite dishes, usually devoured by myself, laden with meat and cream, fresh veggies/spices or a mixture of dried ones, added carefully until the desired taste is achieved, and then sweetened slightly with a mango chutney. I am not a fan of Saffron rice but I do love to colour my rice with Turmeric and I like the bitterness this spice brings which compliments the slighty sweet curry and finally naan bread.
it did indeed taste like carrots, onions and curry powder mix
Curried carrots, despite the fact that the only ingredients seemed to be carrots, one onion and a curry powder mix (ikkk) was at least CURRY so I enthusiastically chopped and steamed the carrots, browned the onions and followed the rest of the directions.
The result? Ermmmm – it did indeed taste like carrots, onions and curry powder mix BUT hey I was hungry so I ate it and even had seconds.
I am, after-all, living in the 1940′s…… (at meal times anyway)
Curried Carrots
- 1 lb carrots
- 1 oz margarine or dripping
- 1 chopped onion
- 1-2 teaspoons curry powder
- 1 tablespoon flour
- 1/2 pt stock or water
- salt and pepper
- teaspoon marmite and a teaspoon sugar (optional)
Chop and boil/steam carrots
Meanwhile melt fat in pan and add the chopped onion and fry for a few minutes
Add the curry powder and flour and fry for a few more minutes while stirring a little
Stir in the stock or water, bring to the boil, season.
Simmer gently for about 20 minutes then add in the cooked carrots
Cook for a further 10 minutes or so
Garnish with parsley and serve with a little rice
Hi Carolyn,
Try the curry recipe with cauliflower and potato in place of carrots
xx.
Great idea! It’s gotta be better than the curried carrots!!
C xx
I have been wondering, what is Marmite??
Ooooo Marmite is a yeast extract spread originating from the uk…. it was used commonly during the 1940s as something that ads flavour and tang to your cooking. You can use it sparingly on hot buttered toast (yum)….. it’s generally a flavour you love or hate. I LOVE!!!! You can buy it in Canada in places like Atlantic Super store and some Sobeys.
In the states you used to be able to get it in Wholefoods and pretty much in all supermarkets in Australia…
Tried this with some added potato and a couple of sliced celery stalks that I had leftover, and I can honestly say it was not bad. I believe that the 40′s housewife would have done anything she could to improve bland recipes so I am doing the same, following the restrictions of the wartime larder.