Ingredients

• 1.5 tablespoons vegetable oil
• 1 small onion , diced
• 4 cloves garlic , minced
• 1 teaspoon minced fresh ginger root
• 4 carrots , cubed
• 2 potatoes , cubed
• 1 , 4 ounce
• 3 tablespoons ground unsalted cashews
• 1 fresh jalapeno pepper , seeded and sliced
• 1.5 tablespoons curry powder
• 2 teaspoons salt
• 1 cup heavy cream
• 1 cup frozen green peas
• 0.5 greens bell pepper , chopped
• 0.5 reds bell pepper , chopped
• 1 bunch fresh cilantro for garnish

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium heat. Add onion; cook and stir until tender, about 2 to 3 minutes. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute.
3. 3 Stir in carrots, potatoes, tomato sauce, cashews, and jalapeño. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes.
4. 4 Stir in cream, peas, green bell pepper, and red bell pepper; reduce heat to low, cover, and simmer for 10 minutes. Garnish with cilantro to serve.

Nutrition per serving