Ingredients
4
4 servings
- •1.5 tablespoons vegetable oil
- •1 small onion, diced
- •4 cloves garlic, minced
- •1 teaspoon minced fresh ginger root
- •4 carrots, cubed
- •2 potatoes, cubed
- •1 (4 ounce) can tomato sauce
- •3 tablespoons ground unsalted cashews
- •1 fresh jalapeno pepper, seeded and sliced
- •1.5 tablespoons curry powder
- •2 teaspoons salt
- •1 cup heavy cream
- •1 cup frozen green peas
- •0.5 green bell pepper, chopped
- •0.5 red bell pepper, chopped
- •1 bunch fresh cilantro for garnish
Instructions
- Gather all ingredients.
- Heat oil in a skillet over medium heat. Add onion; cook and stir until tender, about 2 to 3 minutes. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute.
- Stir in carrots, potatoes, tomato sauce, cashews, and jalapeño. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes.
- Stir in cream, peas, green bell pepper, and red bell pepper; reduce heat to low, cover, and simmer for 10 minutes. Garnish with cilantro to serve.
Nutritional Facts
Per 4 servings
- Calories: 462
- Carbohydrate: 41g
- Fat: 31g
- Fiber: 8g
- Protein: 9g
- Sugar: 9g
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