Curried Carrot Sauce
|Carrots||1 Cup (16 tbs)|
|Curry powder||2 Teaspoon|
|Plain flour||2 Tablespoon|
|Carrot liquor||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Tomato paste||1 Teaspoon|
Boil prepared carrots until tender, in just enough salted water to cover.
Drain, reserve liquor and make up to 1/2 cup if necessary.
Saute onion in melted butter in a sauce pan, over a low heat, until soft.
Stir in curry powder.
Cook gently for 4 minutes, stirring continuously.
Add flour and stir until well blended.
Add carrot liquor and milk and bring to the boil, stirring constantly, until sauce thickens.
Heat sauce through gently, simmer for 5 minutes and serve hot.