Carrot Curry with Mustard Greens, Brown Rice and Raisin Chutney
Ginger, coriander, fenugreek, dill and orange peel are just some of the flavors in this wildly delicious vegetarian dish..
Adapted from Nourishing Traditions
Melt butter in a little olive oil in a heavy pan. Open a few cardamom pods and add the seeds along with the brown rice and sauté until the rice is glazed and fragrant. Add filtered water and/or stock to cover, bring to a boil, reduce heat, cover and simmer until done, about 50 minutes.
Melt butter in a little olive oil in a heavy pan. Sauté mustard seeds, cumin, corriander, turmeric, fenugreek, dill and cayenne until fragrant. Add a small chopped onion and cook until soft.
Add carrots and cook a few minutes more. Add iltered water and/or stock, freshly grated ginger and orange rind and bring to a boil. Reduce to a simmer and add in toasted cashews.
Continue to cook until carrots are nearly done. Thicken sauce with a little dissolved arrowroot, add chiffonade of mustard greens and simmer another minute or two.
Serve over brown rice and garnish with raisin chutney.
Rating ♦ ♦ ♦ ♦ ♦
Lacto-fermented Raisin Chutney
When I read the recipe for raisin chutney in Sally Fallon‘s Nourishing Traditions, I knew that it would be wholesome and nutritious, but I was a little doubtful about how good it would taste. Boy, was I wrong!
Star anise, ginger, coriander, fresh cilantro, plump raisins.. this stuff is seriously delicious!
1 1/2 cups organic raisins, soaked in warm filtered water for 1 hour
2 cloves of garlic, peeled
1/2 bunch fresh cilantro leaves
10 black peppercorns
1/4 teaspoon red pepper flakes
1 tablespoon coriander seeds
1/2 tablespoon cumin seeds
1/2 tablespoon anise seeds
1/2 tablespoon freshly grated ginger
1 teaspoon sea salt
2 tablespoons whey
1/2 cup filtered water
Place garlic and cilantro in food processor and pulse a few times. Drain raisins and add to food processor along with peppercorns, red pepper flakes, seeds and ginger. Pulse a few times until the mixture becomes a coarse paste. Transfer to a pint-sized, wide-mouth mason jar and press down lightly with a wooden pounder or a meat hammer. Mix salt and whey with water and pour into jar. You may need to poke a few holes in the chutney to allow liquid to percolate through. Add more water if necessary to cover the chutney. The top of the chutney should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to refrigerator. The chutney should be eaten with 2 months.
