- 3 tablespoons olive oil
- 1 red onion, chopped
- 4 cloves garlic, minced
- 1 (1 inch) piece fresh ginger root, peeled and chopped
- 1 tablespoon mustard seed
- 1 green bell pepper, sliced
- 6 red potatoes, chopped
- 1 cup vegetable stock
- 1 cup coconut milk
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 2 tablespoons tomato paste
- 1/4 cup cashews
- 1 tablespoon chopped cashews, for garnish
- Chopped fresh parsley, for garnish
- Saute onions, garlic, and ginger in olive oil for 15 minutes or so. Then add in mustard seeds, green pepper and potatoes and saute a couple minutes. Add in vegetable stock, coconut milk and spices and let simmer for 20 minutes. Then, add in cashews and let cook another five minutes.
- Garnish with parsley and cashews – enjoy with rice or naan.