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!

– 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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