-Heat a large deep skillet or Dutch oven.

-Thinly slice 1 bunch of carrots into thin rounds.

-Cut about 1 pound summer squash into thin pieces too and set both aside.

-Add the following:

1 TBS 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.

-Add the following:

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

2 cloves minced garlic

1 tsp sea salt

Freshly ground black pepper

-Add in the carrots and sauté for 5 minutes.

-Then add 2 cups orange juice, ¼ tsp cayenne pepper and the summer squash.

-Cover, turn the heat to medium low and simmer for 10 minutes.

-Toast ½ cup cashews in a small skillet until just browned, about 5 minutes.

-Just before serving, stir in 1 cup yogurt and the toasted cashews.

-Serve with rice.