-Peel and thinly slice 1 bunch of carrots.
-Toast 1 cup cashews (whole or chopped) until lightly browned, about 5 minutes.
-Heat a large deep skillet or Dutch oven.
-Add the following:
1 TBS extra-virgin olive oil
1 TBS finely minced ginger
1 tsp mustard seeds
1 tsp dill seeds
-Sauté over medium heat for 3-5 minutes until the seeds begin to pop.
-Then add the following to the pan:
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
2-4 cloves minced garlic
1 tsp salt
-Stir then add the carrots.
-Sauté for 5 minutes, and then add the following:
2 cups orange juice
1/4 tsp cayenne pepper
-Cover, turn the heat to medium low and simmer for 20 minutes.
-Just before serving, stir in the following:
1 cup yogurt
The toasted cashews.
-Serve with rice.