Carrot Curry

1 lb. carrots, peeled and cut into sticks

2 Tbs. butter

2 Tbs. extra virgin olive oil

1 tsp. mustard seeds

2 tsp. ground cumin

2 tsp. ground coriander

2 tsp. turmeric

1 tsp. fenugreek seeds

1 tsp. dried dill

Pinch cayenne pepper

2 medium onions, sliced

2 red bell peppers, julienned

3-4 cups chicken stock

Grated rind of 1 orange

1 Tbs. freshly grated ginger

2 Tbs. arrowroot mixed with 2 Tbs. water

2 cups spinach leaves, chopped

Sea salt

Melt butter and olive oil in a large pot.  Sauté spices for several minutes, stirring constantly.  Add onion and sauté until soft.  Add peppers and carrots and sauté a few minutes more.  Add stock, ginger, and orange rind and bring to a boil.  Reduce to simmer, uncovered, until liquid is partially evaporated and carrots and peppers are soft.  Spoonful by spoonful, add arrowroot mixture until desired thickness is obtained.  Season to taste.  Stir in spinach and simmer another minute more.  40 minutes preparation time.  Makes 6-8 servings.

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