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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 6 |
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an easy Indian dish, mildly spiced and extremely flavorful 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:
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.
9. Garnish with cilantro, if you wish, and serve with naan.
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