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Carrot Curry

Source

Nourishing Traditions by Sally Fallon

Ingredients

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1 pound carrots peeled and cut into sticks
2 tbsp good-quality butter
2 tbsp extra virgin olive oil
1 tsp black mustard seeds
2 tsp ground cumin
2 tsp ground coriander
2 tsp tumeric
1 tsp fenugreek seeds
1 tsp dried dill
pinch cayenne pepper
2 medium onions sliced
2 organic red bell pepper julienned
3-4 cups homemade chicken stock
grated rind of 1 organic orange
1 tbsp fresh grated ginger
2 tbsp arrowroot mixed with 2 tbsp water
2 cups organic spinach leaves chopped
sea salt
2 cups crispy cashews chopped

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