Ingredients!
1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon finely chopped fresh ginger root
4 cloves of garlic, minced
2 potatoes, diced
4 carrots, diced
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashew nuts
1 (4 ounce) can tomato sauce
2 teaspoons of salt
1 1/2 tablespoons curry powder
1 cup of frozen green peas
1/2 green pepper, minced
1/2 red pepper, minced
1 cup heavy whipped cream
1 bunch of fresh coriander for garnish
Preparation!
Heat the oil in a frying pan over medium heat. Stir in the onion and cook until soft. Mix ginger and garlic and continue cooking for 1 minute. Mix potatoes, carrots, jalapeno, cashews and tomato sauce. Season with salt and curry powder. Boil and stir 10 minutes, or until the potatoes are soft.
Stir peas, bell pepper, red pepper and cream into the pan. Reduce heat to low, cover and simmer for 10 minutes. Garnish with coriander to serve.