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–+ servings
Pottery plate with white rice topped with a thick carrot and prune curry sauce with half-moon carrots and diced prunes

Vorin Sweet Carrot and Prune Curry

Sweet thick curry in the Vorin style of Roshar with carrots, prunes, and rich spices.
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Course Main Course
Makes 6 servings

Special Equipment

  • Dutch Oven or large skillet
  • Immersion blender (optional)

Ingredients
  

Curry Base:

  • ½ tsp ground cardamom
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground cloves
  • 2 garlic cloves chopped finely
  • ½ inch fresh ginger grated (see note)
  • 2 Tbsp oil
  • ½ tsp whole cumin seeds
  • 1 bay leaf
  • 5 large tomatoes diced roughly (about 4 cups)
  • ½ a large sweet onion diced

Sweet Carrot and Prune Curry:

  • 2 tsp oil
  • Curry base full recipe from above
  • 2 tsp granulated sugar
  • 2 tsp garam masala
  • ¾ tsp table salt
  • 1 cup unsweetened coconut milk SHAKE the can; this is just over half of a 13.5oz can
  • 1 lb sliced carrots
  • 1 cup prunes dried plums, chopped finely
  • Rice for serving

Instructions
 

Curry Base:

  • In a small bowl, combine the cardamom, cinnamon, cloves, chopped garlic, and grated fresh ginger. It will look like a chunky paste. Put the whole bay leaf on top. (Makes it easy to add the spice mix all at once - set yourself up for success!)
  • Heat oil in a Dutch Oven pot or large skillet on medium heat.
  • Sauté cumin seeds in the oil until they start to splutter.
  • Add the spice mix and bay leaf. Stir, and cook for 30 seconds.
  • Stir the diced onions into the hot spices and sauté them for about 6 minutes until they are transparent. (Reduce heat to medium low if the spices seem like they might burn)
  • Add diced tomatoes and simmer them for 15-20 minutes or until they are cooked. If you have extra-juicy tomatoes, give it an extra 5 minutes or so to reduce the liquid a bit.
  • Remove the bay leaf and then purée the rest after it has cooled at least 5 minutes. Leave with some texture to the tomatoes. (No need to let this cool if you use an immersion blender)
  • ** At this point the curry base can be put in the fridge to be continued later or used immediately with the continued recipe below.

Carrot and Prune Sweet Curry:

  • Start cooking the rice (I recommend using a rice cooker or insta-pot to keep it easy - instructions should be on the bag of rice or with your appliance of choice).
  • Heat oil in a Dutch Oven pot or large skillet on medium heat.
  • Add the basic curry to the pot.
  • Add sugar, garam masala, and salt. Mix well until the sugar and salt are dissolved.
  • Add coconut milk and stir gently.
  • Add sliced carrots. Simmer for about 15 minutes.
  • Stir in the chopped prunes. Reduce heat to medium-low. Let the curry simmer for another 10-15 minutes, until carrots are tender.
  • Serve hot curry over rice.

Notes

Keep your whole fresh ginger in the freezer!  When you are ready to grate it, peel the right amount of skin off with the edge of a spoon and use a microplane to grate it while it's still frozen.  No more ginger going to waste in the fridge - it lasts a very long time in the freezer and is easy to keep on hand.  
Keyword Roshar, Stormlight
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