Ingredients:

½ C raw cashews, soaked

1/2 T coconut oil

1 small onion, diced

3 cloves garlic, minced

1 ½ t ginger

2 medium yellow potatoes or 1 medium sweet potato, peeled and diced (about 2 C)

2 medium carrots, diced (about 1.5 C)

1 red pepper, chopped

1 large tomato, seeded and chopped

2 T mild yellow curry powder (1 T for mild)

½ - ¾ t salt

1 C frozen peas

Basmati rice, for serving

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Directions:

Get the rice cooking

 

In a blender, combine the cashews with ¾ C water and blend until smooth and creamy. Set aside.

 

In a large skillet, heat the oil over medium heat. Add the onion, garlic, and ginger and saute for about 5 minutes, until the onion is clear. Stir in the potatoes, carrots, peppers, tomato, curry powder, and salt. Saute for 5 minutes more.

 

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

 

Serve the curry over rice.