Vegetarian Korma

Davis and I made this on Friday night. Our whole apartment smelled like an Indian restaurant. It was delicious. The leftovers were good too.

* One tip with the ginger. I had a lot of left over ginger so I peeled and chopped the rest of the root and pressed it into an ice cube tray to make several cubes of frozen chopped ginger for future use.

From http://allrecipes.com/Recipe/Vegetarian-Korma/Detail.aspx

1 1/2 T vegetable oil
1 small onion, diced
1 t. minced fresh ginger root*
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced (I only used half)
3 T. ground unsalted cashews
1 (4 oz) can tomato sauce
2 t. salt
1 1/2 T curry powder
1 c. frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 c. heavy cream
1 bunch fresh cilantro for garnish

Heat the oil in an 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, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.

Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.