Vegetarian Korma

Ingredients:

• 2 teaspoons canola oil
• 1 small onion diced
• 1 teaspoon minced fresh ginger or 1/4 teaspoon dried ginger
• 4 garlic cloves minced or 1 teaspoon garlic powder
• 4 carrots cubed
• 2 large russet potatoes cubed
• 1 jalapeno pepper seeded and chopped
• 3 tablespoons crushed cashews
• 4 ounces tomato sauce
• 1 teaspoon salt
• 1 tablespoon curry powder
• 1/2 tablespoon garam masala
• 1/2 green bell pepper chopped
• 1/2 red bell pepper chopped
• 4 ounces skim milk
• 4 ounces half-and-half cream
• 1 bunch cilantro

Steps:

• cook carrots and potatoes in water in the microwave for 10 minutes
• While potatoes amp; carrots are cooking heat oil in a dutch oven or large skillet stir in onions and cook until tender
• Mix in ginger and garlic amp; continue cooking for 1 minute
• Add drained carrots and potatoes to pan along with jalapeno cashews and tomato sauce
• Add seasonings salt curry powder and garam marsala
• Cook and stir occasionally until potatoes are tender 5 minutes or so
• Stir in green and red pepper skim milk and 1/2 and 1/2
• Reduce heat to low cover pan and simmer for 10 minutes
• Garnish with cilantro if you wish and serve with naan