Vegetarian Korma~~ ! :)

Ingredients

·      2 teaspoons canola oil

·      1 small onion, diced

·      1 teaspoon minced fresh ginger or 1/4 teaspoon dried ginger

·      4  garlic cloves, minced or 1 teaspoon garlic powder

·      4 carrots, cubed

·      2 large russet potatoes, cubed

·      1 jalapeno pepper, seeded and chopped

·      3 tablespoons crushed cashews

·      4 ounces tomato sauce

·      1 teaspoon salt

·      1 tablespoon curry powder

·      1/2 tablespoon  garam masala

·      1/2  green bell pepper, chopped

·      1/2 red bell pepper, chopped

·      4 ounces skim milk

·      4 ounces half-and-half cream

·      1 bunch cilantro (optional)

          Directions:

·      Prep Time: 40 mins

·      Total Time: 1 1/4 hr

·      1 
cook carrots and potatoes in water in the microwave for 10 minutes.

·      2
 While potatoes & carrots are cooking, heat oil in a dutch oven or large skillet, stir in onions and cook until tender.

·      3
 Mix in ginger and garlic & continue cooking for 1 minute.

·      4
 Add drained carrots and potatoes to pan, along with jalapeno, cashews and tomato sauce.

·      5
 Add seasonings: salt, curry powder and garam marsala,.

·      6 
Cook and stir occasionally until potatoes are tender, 5 minutes or so.

·      7 
Stir in green and red pepper, skim milk and 1/2 and 1/2.

·      8
 Reduce heat to low, cover pan and simmer for 10 minutes.

o   9
 Garnish with cilantro, if you wish, and serve with naan.