Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.
Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.
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|Serving Size: 1 (316g)|
|Recipe Makes: 1|
|Calories from Fat: 252 (52%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 16.3g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 5.5mg||2 %|
|Sodium 689.8mg||24 %|
|Potassium 761.4mg||20 %|
|Total Carbohydrate 51.5g||15 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 46.1g|
|Protein 12.8g||18 %|
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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: 485
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