Vegan Coconut Korma

I make this in a big pot and it turns out like a stew.

3 TBS Olive Oil
2 White Onion, Diced
2 inch Ginger, minced
8 Cloves Garlic, minced
Small bag of colorful potatoes, chopped in quarters
8 Carrots, Cubed
2 Jalapeno, minced
6 TBS unsalted cashews, ground
8 oz tomato sauce
4 tsp salt
3 TBS Curry Powder
2 cups frozen peas
1 Green Pepper, chopped
1 Red Pepper, chopped
2 Cans Coconut Milk

Heat oil in pot over medium. Stir in onion, cook till tender. Mix in garlic and ginger and cook for another minute. Mix in potatoes, Jalapenos, carrots, cashews, tomato sauce, salt and curry powder and cook for 15 minutes, until the potatoes can be stabbed.  Add peas, peppers and coconut milk and simmer for a bit.

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