Saturday, June 6, 2015

Carrot-Cashew Curry

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

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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