-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.