Ingredients

The following ingredients have 4 Servings
  • 1 medium yellow onion (peeled and halved)
  • 3 cloves garlic (peeled)
  • 1 1-inch piece ginger root, roughly chopped
  • 1 jalapeno pepper (stemmed and seeded)
  • 1/4 cup raw cashews
  • 1 tablespoon vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground cardamom
  • 2 small tomatoes (diced)
  • 1/2 cup canned (unsweetened full-fat coconut milk)
  • 3/4 cup plain yogurt
  • 1 1/2 teaspoons brown sugar
  • 1 medium waxy potato (peeled and diced)
  • 1 cup frozen peas and carrot mix
  • 1 cup chopped fresh green beans

Instruction

  • Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
  • Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
  • Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
  • Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.
  • Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.