Ingredients!
1 1/2 tablespoons vegetable oil
1 small onion, dice
1 teaspoon minced fresh ginger root
4 cloves of garlic, chopped
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, sown and cut
3 tablespoons of ground unsalted cashews
1 (4 ounces) can tomato sauce
2 teaspoons of salt
1 1/2 tablespoons curry powder
1 cup of frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup heavy cream
1 bunch of fresh coriander to garnish
Preparation!
Heat the oil in a frying pan over medium heat. Stir in the onion and cook it until tender. Mix in ginger and garlic, and continue cooking for 1 minute. Mix potatoes, carrots, jalapeno, cashews and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until the potatoes are tender.
Stir in peas, green bell peppers, red bell peppers and cream in the skillet. Reduce heat to low, cover and simmer for 10 minutes. Garnish with coriander to serve.