A delicious creamy Indian dish.
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 in potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
Stir in peas, green bell pepper, red bell pepper, and coconut milk into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
ladijas 2m agoPretty good. Needed to add much more seasoning than recommended to make it edible.
Jwebby05 2y agoVery tasty! The potatoes definitely needed to cook longer though. I will make it again!
nessadot 3y ago03/25/13: Very good. Really enjoyed this.
Bswanson26 3y agoTo the poster: please readjust this recipe, between the ingredients not matching and the potato cooking time not working, it's sort of a mess. the recipe is good, but it would be great with a proper guideline.
IvySue 5y agoI'm a little disappointed that this dish doesn't taste like the veggie korma at my local Indian restaurant. But this recipe is undoubtedly healthier, so that's a plus. It tastes very light and fresh. Note that the ingredients list is missing a few items - jalapeno and bell peppers. I think I would have enjoyed it more if I had put in the jalapeno. Based on a previous review, I cut the potatoes pretty small (1/4 inch cubes) and they cooked just fine. I also added in zucchini.
Teryl8 7y agoThis dish is excellent and very yummy. The only difficulty was that the potatoes did not cook in 10 minutes! They took a good 35-40 minutes to become soft and also there was not enough liquid in the tomato sauce for them to cook so I threw in the coconut milk before adding peas and zucchini (which I substituted for peppers).
janelope 7y ago[I posted this recipe.]