Vegan From The Enchanted Broccoli Forest, Mollie Katzen
Serves 6
Put up some rice to cook before you begin. Use 3 cups water to 2 cups rice. Bring to a boil together, cover, and turn heat to very low. White rice (plain or basmati) will be done 20 minutes later. Brown rice (plain or basmati) will be done 40 to 45 minutes later.
1 Tbs. Canola or peanut oil 1 Tbs. Grated fresh ginger 1 tsp. Mustard seeds 1 tsp. Dill seeds 1 tsp. Ground cumin 1 tsp. Ground coriander 1 tsp. Turmeric 2 cups sliced red onion 4 large cloves, garlic, minced 2 tsp. Salt 2 medium-sized potatoes, thinly sliced 5 large carrots, thinly sliced 2 cups orange juice 1/4 tsp. Cayenne (to taste) 1 medium red bell pepper, thinly sliced 1 cup yogurt 1-1/2 cup toasted cashews chutney (optional) raita (optional)
Heat a large, deep skillet or Dutch oven. Add oil, ginger, mustard seeds, and dill seeds, and sauté over medium heat for 3 to 5 minutes, or until the seeds begin to pop. Add the remaining spices, and the onion, garlic, salt, potatoes, and carrots. Saute for another 5 minutes, then add the orange juice. Cover, turn the heat to medium-low, and simmer until the potatoes are tender (15 minutes). Add cayenne and bell pepper. Cover and let it stew another few minutes, until the peppers are just barely cooked. (At this point it can be set aside until shortly before serving time.)
Heat the curry just before serving, stirring in the yogurt at the very last minute. Serve over rice, topped with cashews, with chutney and raita. - Updated: January 16, 2007
