Serves 4-5
Recipe from
The Enchanted Broccoli Forest by Mollie Katzen
Husband-Tested
in Alice’s Kitchen
You may already have the ingredients
in your pantry/fridge for this meatless dish. Make this easy-to-make, tasty
curry for Meatless Monday. The kitchen
will smell amazing!
4 Tablespoons unsalted butter
4 cloves fresh garlic,
crushed
1 teaspoon freshly minced
ginger
1 teaspoon mustard seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dill weed
1 teaspoon turmeric
2 cups sliced red onion
1 ½ teaspoon Kosher salt
2 small potatoes, thinly
sliced
4 large carrots, thinly
sliced
2 cups fresh orange juice
Cayenne pepper, to taste
2 red bell peppers, thinly
sliced
1 ½ cups toasted cashews*
1 cup plain yogurt
Easy Baked Brown Rice for serving
Melt the butter in a large,
deep skillet. Add the garlic, ginger,
and mustard seeds. Sauté over medium
heat until the seeds begin to pop (3-5 minutes.)
Add the remaining spices,
and the onions, salt, potatoes, and carrots.
Keep sautéing and stirring another 5 to 8 minutes. Add the orange juice. Cover; turn the heat to medium-low, and
simmer until the potatoes are tender (10-15 minutes.)
Add the cayenne and the bell
peppers slices. Cover, and let it stew
another few minutes, just until the peppers are just barely cooked.
Stir the yogurt into the hot
curry just before serving. Add the
toasted cashews and serve this dish over brown rice.
*To toast the cashews,
preheat the oven to 325°F, spread them on an ungreased baking sheet. Roast in
the oven for about 15 minutes or so until toasty brown. Shake the pan now and then while the cashews
are toasting.
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