Vegetarian korma
1 1/2 tablespoons Vegetable oil 1 small Onion 1 teaspoon fresh ginger 4 cloves garlic 2 potatoes 4 carrots 1/2 fresh jalapeno (or to taste) 3 tablespoons ground unsalted cashews 1 4-oz can tomato sauce 2 teaspoons Salt 1 1/2 tablespoons Curry powder 1 cup frozen green peas 1 small green bell pepper 1 small red bell pepper 1 cup Coconut milk fresh cilantro, for garnish
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