By Mermaid Shelley
Sometimes a dish is so beautiful, so tasty, that you can't believe it's good for you. Don't you just love that? I do! This curry meets the criteria of seriously amazing. I am excited to have it in the good-for-me category of my recipe box. In this issue of Mermaids of the Lake, we are featuring several hearty and healthy recipes to inspire you to treat yourself right with nutrition packed recipes.
Carrot Cashew Curry
1 tablespoon canola oil
1 tablespoon butter
3-4 cloves garlic, crushed
1 teaspoon freshly minced ginger
1 teaspoon mustard seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dill weed
1 teaspoon turmeric
2 cups sliced red onion
1 1/2 teaspoon salt
2 small potatoes, thinly-sliced
5 medium-large carrots, sliced small
2 cups orange, juice
cayenne pepper, to taste
2 red bell peppers, thinly-sliced
1 1/2 cups toasted cashew pieces
1 cup yogurt
If you plan to serve this over rice, start the rice to cook before you begin. Two cups of water to 2 cups rice. Bring water to a boil. Add rice and cover. Turn heat to low. It will be done in 20-30 minutes.
Melt butter and heat oil in a large, deep skillet. Add the garlic, ginger, and mustard seeds. Saute over medium heat until the seeds begin to pop. Add the remaining spices, and the onions, salt, potatoes, and carrots. Keep sauteing and stirring another 5-8 minutes. Add the orange juice. Cover, turn the heat to medium-low and simmer until the potatoes are tender. Add the cayenne, the bell pepper slices, and the cashews. Cover and let it stew another few minutes, until the peppers are barely cooked. Stir the yogurt into the hot curry just before serving.
For more beautiful and delicious recipes, please see our Recipe Directory
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