I LOVE this creamy delicious curry! Feel free to try different vegetables or to use light coconut milk instead of the regular. Also, if your curry is a little to spicy for the kids, mellow it out with a bit of yogurt.
Ingredients:
2 tablespoons vegetable oil
2 potatoes, cubed
2-4 carrots, cubed
1 onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 teaspoon minced fresh ginger
4 cloves of garlic, minced
1 jalapeno, diced
3 tablespoons ground unsalted cashews
1 cup frozen peas
1 can coconut milk
i can garbanzo beans drained
1 tablespoon curry powder
1-2 teaspoons garam marsala
salt and pepper
Directions:
Heat oil in a large skillet over medium heat, stir in potato and cook for a few minutes, then stir in carrots, onion, curry and garam marsala and cook until almost tender. Mix in ginger, garlic, peppers and cook 1 minute. Add coconut milk, cashews and garbanzo beans, reduce heat to low and cover pot and simmer for 10-20 minutes until vegetables are tender. Season vegetables with salt and pepper as you go along. Add in green peas at the end for 1 minute. Garnish with cilantro and serve over rice and/or with some naan.
*vegetable substitutions or addition ideas: spinach, cauliflower, peas
* garam marsala is a basic blend of spices found in Indian food. you can leave it out if you want and just add extra curry or add a little cumin, cardamom, Cinnamon etc.... to make up for it.
Ingredients:
2 tablespoons vegetable oil
2 potatoes, cubed
2-4 carrots, cubed
1 onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 teaspoon minced fresh ginger
4 cloves of garlic, minced
1 jalapeno, diced
3 tablespoons ground unsalted cashews
1 cup frozen peas
1 can coconut milk
i can garbanzo beans drained
1 tablespoon curry powder
1-2 teaspoons garam marsala
salt and pepper
Directions:
Heat oil in a large skillet over medium heat, stir in potato and cook for a few minutes, then stir in carrots, onion, curry and garam marsala and cook until almost tender. Mix in ginger, garlic, peppers and cook 1 minute. Add coconut milk, cashews and garbanzo beans, reduce heat to low and cover pot and simmer for 10-20 minutes until vegetables are tender. Season vegetables with salt and pepper as you go along. Add in green peas at the end for 1 minute. Garnish with cilantro and serve over rice and/or with some naan.
*vegetable substitutions or addition ideas: spinach, cauliflower, peas
* garam marsala is a basic blend of spices found in Indian food. you can leave it out if you want and just add extra curry or add a little cumin, cardamom, Cinnamon etc.... to make up for it.
