Vegetarian Korma

What You'll Need

• 1 1/2 tablespoons vegetable oil
• one (4 ounce) can tomato sauce
• tow teaspoons salt
• 1 1/2 tablespoons curry powder
• one cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• one cup heavy cream 1 bunch fresh cilantro for garnish
• one small onion, diced
• one teaspoon minced fresh ginger root
• foor cloves garlic, minced
• tow potatoes, cubed
• foor carrots, cubed
• one fresh jalapeno pepper, seeded and sliced
• three tablespoons ground unsalted cashews

How to Make It

1. Heat the oil in a skillet over medium heat.
2. Stir in the onion, and cook until tender.
3. Mix in ginger and garlic, and continue cooking 1 minute.
4. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce.
5. Season with salt and curry powder.
6. Cook and stir 10 minutes, or until potatoes are tender.
7. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes.
8. Garnish with cilantro to serve.