Vegetable Korma

• 1½ tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root, minced
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced
• 3 tablespoons unsalted cashews, crushed
• 1-4 ounce can tomato sauce
• 2 teaspoons salt
• 1½ tablespoons curry powder
• 1 cup frozen green peas
• ½ green bell pepper, chopped
• ½ red bell pepper, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro, chopped for garnish

1. Heat the oil in the West Bend^® Platinum Edition™ Skillet to 300°F. Stir in the onion and cook until tender.
2. Mix in ginger and garlic, continue cooking for 1 minute.
3. Mix in potatoes, carrots, jalapeno, cashews, and tomato sauce.
4. Season with salt and curry powder. Cook and stir occasionally for 10-15 minutes, or until potatoes are tender.
5. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to simmer, cover and cook 10 minutes. Garnish with cilantro to serve.

yield: 4 servings