Cashew Carrot Curry

Oh boy am I glad I dug this old recipe out.  YUM!  My copy of this recipe is jotted down in fading blue ink on a piece of notebook paper spattered with some brown, and of course orange, spots.  It is barely legible and I can only remember that the woman who shared it with me 26 years ago was named Renee and had red, curly hair.  Alas, that is all the info I have. If she reads this, she can certainly claim some credit, but of course in true Sis fashion, I’ve mucked about with the ingredients some, so I’ll just go ahead and claim the fame and glory sure to accompany the release of this recipe 😉

I can’t wait.  For the fame and glory that is.  Maybe I’ll buy Little Sis and myself food dehydrators….. and Carni-Mom a Cadill….. no I mean a Prius.  No wait, Carni-Mom already has a Prius!  Me – I get the Prius.  It’s a Me kind of day I guess.  Me and daffodils – I have daffodils blooming in the front yard.  Okay, it’s hard to be selfish in the face of blooming daffodils, so I promise to buy a Prius for someone other than myself.

This recipe includes coconut oil which I have been enjoying immensely.  We’ve also used it in the Buckwheat Krispies that Little Sis shared awhile ago – they are an easy, healthy sub. for Rice Krispy treats.  My 12 year old adores them… and yet they aren’t that sweet.

Now on to the recipe!


Cashew Carrot Curry

4 Tbsp. Coconut Oil (can use Ghee or butter, but I really recommend the coconut oil)
4 crushed garlic cloves
2 tsp freshly grated ginger
2 tsp mustard seeds
2 tsp ground cumin
1.5 tsp ground coriander
2 tsp. dill weed
1.5 tsp turmeric
2 tsp salt
2 cups sliced red onion
4 red potatoes -thinly sliced and don’t you dare peel them!! 😉
6 large carrots – thinly sliced – you may dare, but I wouldn’t
2 cups orange juice – I squeezed a couple of oranges, with a little pulp right into the pan
2 red or orange bell peppers, thinly sliced
1.5 cups toasted cashews or pieces
1 cup yogurt (I use coconut yogurt)
Cooked brown rice or some other grain to accompany

– Melt coconut oil in a large skillet
– Add garlic, ginger and mustard seed over medium heat until seeds begin to pop

Look at dem spices!

Look at dem spices!

– Add remaining spices and onions.  Saute until translucent
– Add potatoes and carrots and cook 5 – 10 minutes
– Add orange juice and simmer until potatoes and carrots are almost tender

– Add peppers and cook a few more minutes – make sure potatoes are cooked!
– Turn off heat – mix in yogurt and serve topped with cashews.


I do not mix the cashews in because they become mushy in the leftovers and I prefer them crunchy.

Tis a clever and clearly colossal cashew and carrot curry for you to consume.  We love this!  I hope you do too.

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52 responses

  1. Belated blogoversary gals… I love this place you’ve carved out of the ol’ www.
    I look forward to seeing what you’ve got on the cutting board for the coming year.

  2. love cashews, curry, and alliteration! Thanks so much for the recipe!
    ps-i used to think curry was this complicated thing that took all afternoon to make-i had no idea how easy, tasty, and relaxing it is to just throw stuff together and pour some spices/ yogurt/coconut milk over it and BAM! instant yum!

  3. This is a very interesting recipe that I look forward to trying. Have a great St. Patrick’s Day and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

  4. This looks really tasty! I look forward to trying it. Thanks so much for linking up with “Try a New Recipe Tuesday.” I hope you will be able to join us again this week. 🙂

  5. That sounds yummy! I’ve been on the hunt for new recipes which I can eat for lunch. I just haven’t had time to make anything gluten-free. I love the spice combination in this one. Thanks for linking up to Fabulously Frugal Thursday! I’m pinning this to the FFT board and my meal planning board. Yum!

    • I think you will really like this Barb! Of course I always think things I like will please everyone – but this one I’m convinced ;-). Thanks for the pin!

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