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