Vegetarian Korma - cooking recipe

Ingredients

2 teaspoons canola oil
1 small onion, diced
1 teaspoon minced fresh ginger or 1/4 teaspoon dried ginger
4 garlic cloves, minced or 1 teaspoon garlic powder
4 carrots, cubed
2 large russet potatoes, cubed
1 jalapeno pepper, seeded and chopped
3 tablespoons crushed cashews
4 ounces tomato sauce
1 teaspoon salt
1 tablespoon curry powder
1/2 tablespoon garam masala
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
4 ounces skim milk
4 ounces half-and-half cream
1 bunch cilantro (optional)

Preparation

cook carrots and potatoes in water in the microwave for 10 minutes.
While potatoes & carrots are cooking, heat oil in a dutch oven or large skillet, stir in onions and cook until tender.
Mix in ginger and garlic & continue cooking for 1 minute.
Add drained carrots and potatoes to pan, along with jalapeno, cashews and tomato sauce.
Add seasonings: salt, curry powder and garam marsala,.
Cook and stir occasionally until potatoes are tender, 5 minutes or so.
Stir in green and red pepper, skim milk and 1/2 and 1/2.
Reduce heat to low, cover pan and simmer for 10 minutes.
Garnish with cilantro, if you wish, and serve with naan.