Vegetable Korma

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 2 tbsp Patak's Mild Curry Paste
• 2 or 3 potatoes, peeled, cut into 1/2 inch chunks, and parboiled or steamed
• 1 tsp ginger, grated
• 3 cloves of garlic, minced
• 1/4 cup of cashews, finely chopped
• 1/4 cup tomato sauce
• 1 can coconut milk (or cream)

Instructions

1. Heat oil in large skillet. Sauté peppers, onion, garlic, ginger and Patak's Mild Curry Paste
2. Once veggies are cooked, add potatoes and cashews and continue to sauté for 3 to 4 minutes
3. Add coconut milk and tomato sauce to vegetables. Simmer for approximately 10 minutes, until sauce thickens
4. Serve over rice and garnish with fresh cilantro