Welcome to my first ever recipe post *excitement*!
I'm not about scrolling and scrolling and eye rolling to get to the good stuff - so here's the recipe. I love curry! I found the original recipe here (https://www.lifemadefull.com/recipe/vegetarian-korma-recipe/) and love Shanti Landon's no fuss cooking instructions! But of course, I'm all about big batches of recipes and to get more meals out of them, so I made a few modifications. Those modifications make more sauce and more leftovers (two of my favorite things)! Enjoy!
3 TBSP water or veggie broth
1 small yellow onion, diced
3 cloves garlic, minced
3 large or 5 small russet potatoes
4 carrots, pealed and sliced
1/4 cup raw cashews, crushed
1 15 oz canned tomato sauce
2-3 tsp salt
3-4 TBSP curry powder
1cup frozen green peas
1 green bell pepper
1 red, yellow or orange bell pepper
2 (13.66 oz) full fat coconut milk
MAKE IT A MEAL
Start by grabbing a medium pot and a giant sauce pan. Fill the pot with water and bring to a boil while you peel the potatoes and carrots. Once peeled, cube the potatoes and slice the carrots. Add the potatoes to the water first and boil for about 8 minutes (just before fork tender) and add the carrots for about 2 minutes. You want the potatoes and carrots to be al dente so they don't get mushy before the sauce is all cooked through.
Next, add the water or broth once the pan is hot and throw in the onion. Cook the onion through until translucent, then add the garlic and cook for a few more minutes. Once that's nice and fragrant, add the potatoes, carrots, cashews, salt and curry powder to the pan. Give that a good stir and pour in the coconut milk, tomato sauce, peas and peppers. Bring it to an almost boil, then turn it down and let simmer for 10-15 minutes. I like to add a dash of lemon or lime juice at the end and serve over rice. Its really good with some flatbread too!