Veggie Korma

I'm no longer vegan/vegetarian, but I still eat a high fruit/veggie diet and am in the process of finding a core group of recipes to pull from each week when I plan our meals. So as I try new stuff and approve it for the list I will share them with you. This is a nice hearty meal to fuel a lot of work. You could add meat if you want, but I don't feel it's necessary. You could also serve it with Quinoa instead of rice.

Vegetarian Korma
Serves 4

Ingredients

* 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 can (approx 2c) Coconut Milk
* 1 bunch fresh cilantro for garnish

Directions

1. 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.
2. 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.