Categories: INDIAN, VEGETARIAN

Ingredients

• 1 1/2 T. Ghee (or veg. oil)
• 1 small onion, diced
• 1 tsp. minced fresh ginger root
• 4 cloves garlic
• 2 potatoes cubed, Yukon Gold
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded & minced
• 3 T. ground unsalted cashews.
• 1 (4 oz.) can tomato sauce
• 2 tsp. salt
• 1 1/2 T curry powder
• 1 cup frozen green peas (large size)
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup lite coconut milk (or heavy cream)
• 1 bunch fresh cilantro for garnish

Directions

1. Heat the oil in skillet over medium heat.

2. Stir in onion and cook till tender.

3. Mix in ginger and garlic, cook 1 minute.

4. Add potatoes, carrots, jalapeno, cashews, & tomato sauce.

5. Season with salt and curry powder.

6. Cook and stir 10 minutes, or til potatoes tender.

7. Stir in peas, green pepper, red pepper & c. milk.

8. Reduce heat to low, cover, & simmer 10 minutes.

9. Garnish with cilantro to serve.

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