Ingredients:

  • 1 garlic clove, crushed
  • ½ teasp minced fresh ginger
  • ½ teasp mustard seeds
  • 2 tblsp oil
  • 1teasp curry powder
  • 1 cup sliced red onion
  • 2 small potatoes, unpeeled and thinly sliced
  • 2 medium carrots, sliced
  • ¾ cup orange juice
  • 1 sweet red pepper, slivered
  • ½ cup cashew nuts
  • ¼ teasp cayenne pepper
  • 1 cup hot cooked brown rice

Saute garlic, and mustard seeds in hot oil in a large skillet until seeds “pop”.  About 3-5 minutes.  Stir in curry, dill, onion, potatoes and carrots.  Cook over low heat for 3 minutes, stirring constantly.  Add orange juice.  Cover and simmer 12-15 minutes, until potatoes are tender.  Stir in red pepper, nuts and cayenne pepper.  Cover and simmer about 5 minutes or until peppers are tender.  Serve hot over rice.