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| Andhra Carrot Curry |
We are great believers in using up what we have, rather than throwing it away and buying more.
When Karen went back to SA she left me a well stocked fridge, amongst which were a lot of carrots.
Also being on an Indian crusade, I had all the spices. What to make?
I googled ‘indian carrot dishes’ and found Andhra Carrot Curry.
The recipe I found had far, far too many ingredients, so I made my own variation using the spices I had.
You can find my version of this recipe: Andhra Carrot Curry
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| Masala tea ingredients |
My other indian favourite at the moment is masala tea.
It’s really tasty, and spices are good for the digestive system.
You can buy it ready made, but I love my own mixture.
I use:
2 Rooibos (redbush) tea bags
2 sachets truvia (natural sweetener)
1 star anise
5 cardamom pods
cinamon sticks (a couple of small pieces)
5 cloves
5 coriander seeds
Put all the spices in either an infuser (as in the picture) or use a piece of muslin, rather like making a bouquet garni.
Put the infuser, truvia and tea bags in a saucepan, and pour over about 2 cups of boiling water.
Add about 3/4 cup milk. Bring momentarily to the boil. The turn off and let it brew for a few minutes.
Delicious and invigorating.
Makes 2 – 3 cups.
For more low carb and meat free recipes go to the recipes home page – here.
Bon Apetit
