Creamy Veggie Curry

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

In a blender, combine the cashews with 3/4 cup water and blend until smooth and creamy. Set aside.

Step 2

In a large skillet, heat the oil over medium heat. Add the onion, garlic, and ginger and sauté for about 5 min, until the onion is translucent. Stir in the green Chile, potatoes, carrots, bell pepper, tomato, curry powder, and salt. Sauté for 5min more.

Step 3

Stir in the cashew cream and peas. Reduce the heat to med-low and cover the skillet with a lid. Simmer, covered, over med heat for about 20min, or until the potatoes are fork-tender. Stir every 5min throughout the cooking process. If the mixture starts to dry out, reduce the heat and add a splash of water or oil and stir to combine.

Step 4

Serve the curry over a bed of basmati rice.