1 small onion, diced1 teaspoon minced fresh ginger root4 cloves garlic, minced
3 carrots, cut
2 potatoes, cubed1 fresh jalapeno pepper, seeded and sliced3 tablespoons ground unsalted cashews or walnuts1 (4 ounce) can tomato sauce or 1 (6 oz) can tomato paste + 1/2 cup water2 teaspoons salt1 1/2 tablespoons curry powder 1 cup frozen green peas
1 red bell pepper, chopped
3 carrots, cut
2 potatoes, cubed1 fresh jalapeno pepper, seeded and sliced3 tablespoons ground unsalted cashews or walnuts1 (4 ounce) can tomato sauce or 1 (6 oz) can tomato paste + 1/2 cup water2 teaspoons salt1 1/2 tablespoons curry powder 1 cup frozen green peas
1 red bell pepper, chopped
1 cup raisins
1 cup heavy cream
1 cup heavy cream
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, red bell pepper, raisins and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes.
Well, made this again. I had to use the tomato paste option because I cant find 4 oz of tomato sauce in the store. I ended up adding a LOT more water than this called for - 2 cups instead of 1/2. It was just drying out too quickly. It seemed to cook out just fine.
ReplyDeleteI should also point out that I added this in stages. 1/2, then an additional 1/2 then after about 5 min, another cup.
Next time, either precook or start off with the potatoes and possibly the carrots. This time it worked just fine with marinara and a little water instead of tomato sauce.
ReplyDelete