Feeling Hot Hot HOt?

This one has some of my favorites in it--ginger; garlic and jalapeno.  It's Contributors week, mothers!  I like to see in the different abbreviations for things, and the counter tops and dishes of fellow cooks.
I would visit a site like that a few times a week.  Maybe even click on an ad.  This recipe comes from my golden and sun-kissed home, Kansas.  It comes from Crystal Fritz of mixedplatemama
 

What you Need:

4 T canola oil

1 small onion

1 t fresh ginger

4 cloves garlic

2 potatoes cubed

4 carrots cut

1 fresh jalapeno

3 T ground cashews

1 15 oz tomato sauce

2 t salt

2 t curry powder

1 cup frozen peas

half red pepper chopped julienne style

1 cup heavy cream

2 servings of white rice

Vegetable Korma


First get your rice started so it's ready! (thanks, ed.)
On medium heat combine canola oil chopped onion, ginger, garlic and let cook for 1 min.
Next cut your potato and carrots in small pieces so that they cook evenly.
Throw potatoes and carrots in with the onions and cover for 10 min.



*Its important you have your pot covered or the potatoes will take forever to cook.

Next with a food processor grind up your cashews. Once the potatoes start to soften throw in the cashews, jalapeno, and tomato sauce. Add salt and curry powder.

I love curry so I add way more than 2t  adjust to your liking. Cook for another10 min stirring once and awhile so that the mixture doesn't burn.  Next is when the magic happens, once you see your potatoes are beginning to soften add your heavy cream and stir. Stir in peas, and red pepper. Reduce heat to low and cover cook for however long it takes the potatoes to cook. 

When all is cooked scoop onto a plate of rice and enjoy!