more to come

This is a slightly modified version of the recipe I found in The Enchanted Broccoli Forest cookbook. There isn’t one recipe I’ve cooked from it that i haven’t loved. I was a little nervous about orange juice being the base for this but it turned out incredibly well.

Carrot-Cashew Curry

Part 1
1 tbs oil (can be canola, olive, peanut, etc)
1 tbs grated fresh ginger
1 tsp whole mustard seeds
1 tsp dill seeds

Part 2
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 red onion, sliced
4-6 cloves garlic, chopped
2 tsp salt (or, to taste)
2 medium red potatoes,(OR, 6-8 baby red potatoes), unpeeled and thinly sliced
20 baby carrots, thinly sliced

Part 3
2 c. orange juice

Part 4
1/4 tsp cayenne

Part 5
1 red bell pepper (chopped)
1-2 c. yogurt on the side
1 c. unsalted (roughly chopped) cashews
2 cups basmati rice cooked (well, cooked it would be 4 cups)


Directions:

1. Sauté the oil, fresh ginger, mustard seeds, and dill seeds for 3 minutes

2. Add the cumin, coriander, turmeric red onion, garlic, salt, potatoes, and carrots and sauté for another 5 minutes. (If it starts to stick add some orange juice)

3. Add the orange juice, cover, and let simmer for 15 minutes, or until potatoes and carrots are tender

4. Add 1/4 tsp cayenne and cook for 3-4 more minutes

5. Serve over basmati rice (I actually just bought some ready made at an Indian restaurant, which had peas, cinnamon, cardamom, etc in it). Top with plain yogurt (to taste) raw bell pepper and roasted, unsalted cashews on top.

This is such an awesome meal but it’s ridiculously high in calories, so I try not to make it more than once a month…but I love it so… If anyone wants to gain weight quickly, this is a good way to do it. I’m trying to think of something I could replace the noodles with…maybe an assortment of veggies...

Serves: 3-4

Part 1:
1/2 c. natural peanut butter
3/4 c boiling water

Part 2:
2 1/2 tbs vinegar (rice or cider)
2 1/2 tbs soy sauce
2 tbs sesame oil
1 1/4 tsp salt
2 1/4 tbs honey
4-5 cloves garlic
1/2 tsp crushed red pepper
13.5 oz. Firm (or extra firm) tofu
1/4-1/2 tsp cayenne pepper

Part 3:
1/2 pound vermicelli noodles OR soba noodles

Part 4:
3-6 tbs sesame seeds (black, white, or both)
1-2 cucumber(s), peeled and sliced
4-6 scallions, thinly sliced
1/4 c. cashews (optional)
Fresh cilantro

Directions

1. Add peanut butter to boiling water. Use whisk to mix
2. Add ingredients in part 2. set to a low temperature
3. Cook noodles separately
4. When the noodles are done, drain and then add them to the peanut butter mixture. When completely mixed, add sesame seeds, fresh cucumber slices, scallion, cashews and fresh cilantro to taste.