Ingredients
1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
4 tablespoons salted cashews, ground
1 (4 ounce) can tomato sauce
2 tablespoons curry powder
1/4 teaspoon ground cardamon
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup coconut milk, unsweetened
1 bunch fresh cilantro for garnish
Directions
1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger, garlic, cardamon, and cumin and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Cook and stir 10 minutes, or until potatoes are tender.
2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 to 20 minutes, until potatoes
are soft. Garnish with cilantro to serve.