About this recipe:This is an easy curry. It's rich, creamy, mildly spiced and extremely flavourful. Serve with naan and rice.
1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced ginger
4 cloves garlic, minced
2 potatoes, chopped into cubes
4 carrots, chopped
1 fresh green chilli, seeded and sliced
3 tablespoons ground unsalted cashews
100g diced tomatoes
2 teaspoons salt
1 1/2 tablespoons dhania-jeera-haldi powder
150g frozen garden peas
1/2 green capsicum, chopped
1/2 red capsicum, chopped
1 bunch fresh coriander for garnish
Prep:25min › Cook:30min › Ready in:55min
Heat the oil in a frying pan over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, green chilli, cashews and tomatoes. Season with salt and dhania-jeera-haldi powder. Cook and stir 10 minutes, or until potatoes are tender.
Stir peas, green capsicum, red capsicum and cream into the pan. Reduce heat to low, cover, and simmer 10 minutes. Garnish with coriander to serve.