Vegetable Korma

Ingredients:

1-1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon ginger, minced
2 small cloves garlic, minced
1 large potato or 2 small, cubed
2 large carrots, peeled and sliced
1 green chili pepper, diced
1/2 cup unsalted raw cashews
1-1/2 large tomatoes, roughly chopped
2 teaspoons salt
about 2 tablespoons curry powder
1 cup green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 cup coconut yogurt
1/2 cup cashew cream
cilantro, chopped

Heat the oil and fry the potatoes. Stir in onion and carrots and cook well. Add ginger and garlic. Cook for 1 minute. Mix in jalapeno, tomato, and cashews. Season with salt and curry powder. Cook until potatoes are completely tender. Add peas, bell peppers, yogurt, and half and half. Simmer 10 minutes. Garnish with cilantro. Serve with basmati brown rice or naan. Serve with side of fresh yogurt.