We love Indian food, and I love trying new vegetarian meals. This one fit the bill for both. The whole family really enjoyed it. Using the curry powder is cheating a bit, but it made it a quick meal. I left out the cashews for our house, but I would recommend adding them for the crunch. This will be added to our Indian and vegetarian recipes.
1 1/2 tablespoons vegetable oil
1 small onion, diced
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (8 ounce) can tomato sauce
2 teaspoons salt
1 1/2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 can of Lite Coconut Milk
1 bunch fresh cilantro for garnish
1. Boil potatoes and carrots in water until tender.
2. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
3. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Serve over rice and a side of bread.