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Carrot Cashew Curry

Make Carrot Cashew Curry at home with Oil, Red Onion, Orange Juice, Rice Soy Milk, and Arrowroot Flour. Scale it up or down for the number of people at the table.

Ingredients

• 4
• 2 cup
• 2 cup
• 1 cup
• 1

Method (preview)

1. 1

   Heat oil in large, deep skillet.

2. 2

   Add the garlic, ginger, and mustard seeds.

3. 3

   Saute over medium heat until the seeds begin to pop (3-5 minutes).

4. 4

   Add the remaining spices, and the onions, salt, potatoes, and carrots, Kee sauteing and stirring another 5-8 minutes.

5. 5

   Add the orange juice.

6. 6

   Cover, turn the heat to medium-low, and simmer until the potatoes are edibly tender (10-15 minutes).

7. 7

   Add the cayenne, the bell pepper slices, and the cashews.

8. 8

   Cover, and let it stew another few minutes, until the peppers are just barely cooked.

9. 9

   Mix arrowroot into milk and stir into the hot curry just before serving.