From All Recipes
Ingredients:
1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 garlic cloves, minced
2 potatoes, cubed
4 cats, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (4 oz) can tomato sauce
2 teaspoons salt
1 1/2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup heavy cream
1 bunch fresh cilantro for garnish
Directions:
1. Heat the oil in a skillet over medium heat. Stir in the onion and cook until tender.
2. Mix in the garlic and ginger and cooking 1 minute.
3. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce.
4. Season with salt and curry powder. Cook and stir 10 minutes or until potatoes are tender (it took more than 10 minutes).
5. Stir peas, both bell peppers, and cream into the skillet.
6. Reduce heat to low, cover, and simmer for 10 minutes.
7. Garnish with cilantro to serve.
Ingredients:
1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 garlic cloves, minced
2 potatoes, cubed
4 cats, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (4 oz) can tomato sauce
2 teaspoons salt
1 1/2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup heavy cream
1 bunch fresh cilantro for garnish
Directions:
1. Heat the oil in a skillet over medium heat. Stir in the onion and cook until tender.
2. Mix in the garlic and ginger and cooking 1 minute.
3. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce.
4. Season with salt and curry powder. Cook and stir 10 minutes or until potatoes are tender (it took more than 10 minutes).
5. Stir peas, both bell peppers, and cream into the skillet.
6. Reduce heat to low, cover, and simmer for 10 minutes.
7. Garnish with cilantro to serve.
Comments
Post a Comment