Vegetarian Korma

Ingredients

• 4 ounce tomato sauce canned
• 4  carrots cubed
• 1.5 tablespoons curry powder 
• 1 bunch cilantro leaves fresh for garnish
• 1 teaspoon ginger fresh minced
• 4 cloves garlic minced
• 0.5  bell pepper green chopped
• 1 cup cup heavy whipping cream 
• 1  jalapeno fresh seeded sliced
• 1 small onion diced
• 1 cup peas green frozen
• 2  potatoes cubed
• 3 tablespoons cashew pieces unsalted
• 0.5  bell pepper red chopped
• 2 teaspoons salt 
• 1.5 tablespoons vegetable oil 

Equipment

• frying pan

Directions

1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender.
2. Mix in ginger and garlic, and continue cooking 1 minute.
3. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
4. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes.
5. Garnish with cilantro to serve.