Carrot Curry
Source
Nourishing Traditions by Sally Fallon
Ingredients
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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