Veggie Korma

1 1/2 T olive oil, or whatever you prefer to cook with!
1 1/2 small onions, diced
6 cloves garlic, minced
2 yukon gold potatoes, cubed and parboiled until almost fork tender
4 carrots, cubed and parboiled until almost fork tender
1 fresh jalapeno pepper, seeded and diced (2, if you prefer it very spicy)
3 T ground, unsalted cashews
1 4 oz can tomato sauce
1/2 red bell pepper
1/2 green bell pepper
1 can coconut cream (or coconut milk)
2 t salt
1 1/2 T Curry powder
1 1/2 T Garam Masala
1/2 t ginger powder 
1/2 t cayenne pepper
dash of black pepper
dash of cumin
dash of chili powder

If you are adding meat to the recipe, cube and saute with onions over medium-high heat, unless you are adding shrimp. In that case, saute in oil and set aside. Add back in when you add peas, and peppers, in the final 10 minutes of cooking. 

1. Heat oil over medium heat for a few minutes before adding onion. Cook onion for a few minutes, then add minced garlic. If you are using fresh ginger instead of powder, add 1 t with the garlic and saute with onions for about a minute.

2. Add potatoes, carrots, jalapeno, cashews, curry powder, garam masala, tomato sauce, salt, pepper, cayenne, ginger powder (if not using fresh), cumin, and chili powder. Simmer (stirring often) until potatoes and carrots are tender, 10 or 20 minutes.

3. Add peppers, peas, and coconut cream or milk. Reduce heat to low, cover, and simmer for at least ten minutes, stirring occasionally. (extra simmering will bring out more of the flavor!)

* Korma could be made with beef, lamb, chicken, or shrimp added.