Korma....

Ummm so it's been awhile since we wrote a entry but here is a good one!

• 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 hot pepper seeded and sliced (fresh jalepeno, seeded and sliced for those state side)
• 3 tablespoons ground unsalted cashews
• 1 (4 ounce) can tomato sauce (or tomato paste with water)
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder (or more if you want, we put in a fair amount)
• 1 tablespoon of masala powder
• 1 can of sweet green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup of coconut cream

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, hot pepper, 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. You can also stir in these last ingredients earlier then simmer for 20 minutes with everything. or until all the ingredients feel too your liking.

Enjoy!