Monday, August 5, 2013


1 1/2 Tbsp veg oil (I used water instead)
1 small onion, diced
1 tsp minced fresh ginger root
4 cloves garlic, minced
2 potatoes, peeled, cubed
4 carrots, peeled, diced
1 fresh jalapeno pepper, seeded, diced (I omitted)
3 Tbsp ground unsalted cashews
4 oz tomato sauce
2 tsp salt
1 1/2 Tbsp curry powder
1 c frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 c coconut milk

 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. Stir peas, green bell pepper, red bell pepper, and coconut milk into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Serve over rice.

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