|Time to prepare||45-60 mins and to cook|
|Time to cook||See time to prepare|
|No. of servings||4|
|Ingredients||4 tbsp. oil
3-4 cloves garlic, crushed
1 tsp. freshly minced ginger
1 tsp. mustard seeds
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. dill weed
1 tsp. turmeric
2 cups sliced red onion
1-1/2 tsp. sea salt
2 small potatoes, thinly sliced
4 large carrots, thinly sliced
2 cups orange juice
cayenne pepper, to taste
2 red bell peppers, thinly sliced
1-1/2 cups toasted cashew pieces
1 cup rice/soy milk
1 tbsp. arrowroot flour
|Instructions||Heat oil in large, deep skillet. Add the garlic, ginger, and mustard seeds. Saute over medium heat until the seeds begin to pop (3-5 minutes).
Add the remaining spices, and the onions, salt, potatoes, and carrots, Kee sauteing and stirring another 5-8 minutes. Add the orange juice. Cover, turn the heat to medium-low, and simmer until the potatoes are edibly tender (10-15 minutes).
Add the cayenne, the bell pepper slices, and the cashews. Cover, and let it stew another few minutes -- until the peppers are just barely cooked.
Mix arrowroot into milk and stir into the hot curry just before
Serve over rice, with a sweet chutney if desired.
|Notes||[The recipe calls for 1-1/2 cups of cashews, but I now boost it up to 2-1/2 cups by popular demand.!]|
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