Fresh Vegetable-Nut Dinner





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.