Carrot Cashew Curry

02/19/2014

Image and video hosting by TinyPic

Veganism is admirable, although I admit it’s difficult for me to wrap my head around. Being a lover of meat and cheese, it’s challenging for me to think of meals to serve friends of ours who are vegan. However, I do have this one (and only one) dish that I go to for when I have to entertain them; it has enough protein with the nuts to satisfy the non-vegans (Gary and I), too. (However, I should probably get a few more vegan recipe notches on my belt. In due time.)

Image and video hosting by TinyPic

Unlike my radishes, my carrots are awesome! The ball-shaped one on the left is a Paris Market heirloom, the red one is a Dragon Carrot, and I’ve forgotten what the orange one on the right is. They’re all heirlooms, and all are delicious!

This recipe comes from Mollie Katzen’s The Enchanted Broccoli Forest.

Ingredients:

1 T olive oil
1 T fresh grated ginger
1 t mustard seeds
1 t dill seeds
1 t ground cumin
1 t ground coriander
1 t turmeric
2 c sliced red onion
4 cloves garlic, minced
2 t salt
2 medium potatoes, sliced
5 large carrots, sliced
2 c orange juice
1/4 t cayenne
1 medium red bell pepper
1/2 c toasted cashews
1 c yogurt (optional, if you’re serving vegans)
1 c rice

Instructions (I’m taking this almost verbatim from Ms. Katzen):

First, start your rice. Add 2 cups water to your 1 cup of rice, and let it cook while you prepare the rest. Next, heat a large, deep skillet. Add oil, ginger, mustard seeds, and dill seeds, and sauté over medium heat for 3-5 minutes, or until the seeds begin to pop. Add the remaining spices, and the onion, garlic, salt, potatoes, and carrots. Sauté for another five minutes, then add the orange juice. Cover, turn the heat to medium-low, and simmer until the potatoes are tender (15 minutes). Add the cayenne and bell pepper. Cover and let it stew for another few minutes until the peppers are just barely cooked. When ready to serve, if you’re serving non-vegans, you can stir in the yogurt at the very last minute.

Serve over rice, topped with cashews and cilantro.

1 Comment

Leave a Comment

All rights reserved © Pitchforks & Butter Knives · Theme by Blogmilk + Coded by Brandi Bernoskie

Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: