This recipe is technically a side dish, though I think it could be a main course, if served over grain. Cashews are a good protein source, especially if combined with a grain. Lots of good flavors here. It’s not too hot, so if you like spice, increase the chili powder or crushed red pepper amount. Peanuts are a good sub for cashews.
1/4 c vegetable oil or butter (ghee), or a combination
1 lb or so carrots, (peeled), and sliced about 1/4″ thick
1 – 1 1/2 c chopped onions
a 2″ or so piece of fresh, peeled ginger, thinly sliced
1 1/2 t curry powder, or to taste
1 1/2 t chili powder, or 1/4 t crush red pepper flakes, or to taste
2 t flour, corn starch, or arrowroot
1 1/2 c cashews or peanuts
1/2 c broth or stock
salt or soy sauce, to taste
1/2 c chopped, drained (if canned) tomatoes
fresh chopped cilantro, basil, or parsley for garnish, optional
1. Heat oil or butter in a large skillet. Add carrots and onions and sauté for a couple of minutes. Add ginger, curry powder, and chili powder. Stir to coat vegetables with the powders. Add the flour and continue to stir until the flour, too, is incorporated into the mix.
2. Add cashews, broth, and salt or soy sauce. Bring to the boil, reduce heat and simmer until carrots are tender, about 10 minutes, or to your preference.
3. Stir in tomatoes and simmer for another 5 minutes or so. The sauce should be thick. If there’s a lot of liquid, increase the heat some and briskly simmer until the excess liquid has reduced. Serve, sprinkled with fresh chopped cilantro, if using.