"This is an easy and exotic Indian dish. It’s rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice."
- Heat the oil in a 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.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 462 calories;31.1 g fat;41.3 g carbohydrates;8.6 g protein;82 mg cholesterol;1434 mg sodium.Full nutrition
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