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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (389g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 176 (48%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 11.7g||58 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 247.5mg||9 %|
|Potassium 1101.4mg||29 %|
|Total Carbohydrate 44.3g||13 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 35g|
|Protein 9.1g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 370
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