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Prep 30 mins
Cook 40 mins
This is the first Indian dish I ever made and it was perfect! The spices gave it the perfect flavor and it wasn't too hot. I served it over basmati rice, but I'm sure it would also be good with naan bread or even by itself. There's not meat in this dish but it's very filling with the rice and I'm sure it would be delicious with tofu or cubed chicken added as well.
- 1 1⁄2 tablespoons vegetable oil
- 1 small white onion, diced
- 4 garlic cloves, minced
- 1 teaspoon fresh gingerroot, minced
- 2 small yukon gold potatoes, cubed
- 4 carrots, cubed
- 1 fresh jalapeno pepper, seeded and sliced
- 6 tablespoons unsalted cashews, ground
- 1 (4 ounce) can tomato sauce
- 1 1⁄2 tablespoons hot curry powder
- 1 teaspoon cardamom
- 1 teaspoon garam masala
- 2 teaspoons sea salt
- 1 cup frozen green pea
- 1⁄2 green bell pepper, chopped
- 1⁄2 red bell pepper, chopped
- 1 (15 ounce) can light coconut milk
- cilantro (to garnish) (optional)
- On a stove top heat the oil in a skillet over medium heat and cook onion until tender. Mix in the ginger, garlic, and 1 tablespoon of the curry powder; continue to cook for 1 minute. In a separate bowl mix potatoes, carrots, jalapeno, cashews, and tomato sauce then add to skillet with salt and 1/2 tablespoon curry powder. Cook for about 20 minutes or until the potatoes are tender. Add the bell peppers, peas, and coconut milk to the skillet. Reduce the heat to low and simmer for about 10 minutes until the consistency has thickened. Put cilantro on top if desired.
The flavor was excellent!! I didn't have the hot curry powder, only sweet but that worked out with my five year old. I think that the cooking times are off and it did miss some information about when to put some spices in, but I just guessed. I served this with basmati rice, I cut the recipe in half and it still served four people. So good!! Great way to have something hearty and warm with vegetables in the winter instead of beet stew!