Soups don’t have a monopoly on comfort food, and sometimes you want a bowl of something with more substance than a liquid can provide. This carrot-cashew curry served over a pile of basmati rice is one of my favourites. Bright fall colours, a base of affordable ingredients, and the treat of toasted cashews – don’t mind if I do.
Notes: This is a mild curry I could serve to my grandmother who doesn’t like spicy foods, but you could up the cayenne pepper, ginger and garlic if you want a curry with kick. Most importantly, this recipe makes so much food – and in a glorious fact of life, the leftovers are even better. Invite a crowd of your friends for dinner, or keep it to yourself and put your happy feet up for the rest of the week. It’s so much delicious, I wouldn’t blame you.
4 tbsp butter
3-4 cloves garlic, minced
1 tsp ginger, minced
1 tsp mustard seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried dill
1 tsp turmeric
2 cups red onion, sliced
1 1/2 tsp salt
2 small potatoes, thinly sliced
4 large carrots, thinly sliced
2 cups orange juice
cayenne pepper, to taste
2 red or orange bell peppers, thinly sliced
1 1/2 cups cashew pieces, toasted
1 cup yogurt
cooked rice, to serve
1. In a large pan or pot with a lid, melt butter over medium heat. Stir in garlic, ginger and mustard seeds, and cook, stirring occasionally, for 3-5 minutes or until the mustard seeds begin to jump.
2. Add cumin, coriander, dill, turmeric, onions, salt, potatoes and carrots. Cook, stirring occasionally, for 5-8 minutes. Stir in orange juice and reduce heat to medium-low. Cover and let simmer for 10-15 minutes, or until the potatoes are tender.
3. Stir in cayenne, bell pepper, and cashews, and recover the pan. In a few minutes, when the bell peppers are cooked through, remove from heat. Stir in yogurt, and serve over rice.