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Print this Recipe    Carrot Cashew Curry

Carrot-Cashew Curry
Makes four generous servings.

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 to 2 1/2 cups toasted cashew pieces

1 cup rice/soy milk
1 tbsp. arrowroot flour

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
serving.

Serve over rice, with a sweet chutney if desired.

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