I’ve been cooking and baking a lot lately, but have been too lazy to put up posts. Every time I get lazy with the posts I think about trying to make a weekly commitment and sticking to it but then I feel like it’s too much of an effort. Yes, I’ll be the first to admit, I have a lack of discipline when it comes to such things. The result is a backlog of pictures and ideas sitting on my desktop or sometimes in my head. Here is a recipe that was shared with me by a good friend. This is such a simple and versatile recipe and can be thrown together pretty easily.
You can substitute yogurt or coconut milk for the cream in this recipe. I went with plain yogurt to lighten up the dish and it turned out great. You can also add chicken or tofu for extra protein. I also skipped the cashews because I didn’t have any.
Recipe adapted from Allrecipes.com
Prep time: 25 minutes
Cook time: 30 minutes
Yield: 4 servings
1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (4 ounce) can tomato sauce
2 teaspoons salt
1 1/2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup heavy cream
1 bunch fresh cilantro for garnish
- 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 potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
- Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.