This recipe was written on a card that was put into my mother’s recipe box; it resembles a few variants that appear to date from the 1930s. Of all the flavors I experimented with, the note that read “flavor with whatever you like” struck me as best balancing the sweet dough with lemon zest. These bake into delicate little cakes that are a wonderful whoopie pie base. Once cooked, they freeze nicely (defrost for about an hour on the counter to eat), but after more than a day at room temperature, they start to lose their tenderness.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
Ingredients
- 1 ½ tablespoons vegetable oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 teaspoon minced fresh ginger root
- 4 carrots, cubed
- 2 potatoes, cubed
- 1 (4 ounce) can tomato sauce
- 3 tablespoons ground unsalted cashews
- 1 fresh jalapeno pepper, seeded and sliced
- 1 ½ tablespoons curry powder
- 2 teaspoons salt
- 1 cup heavy cream
- 1 cup frozen green peas
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 1 bunch fresh cilantro for garnish
Instructions
- Heat oil in a skillet over medium heat. Add onion; cook and stir until tender, about 2 to 3 minutes. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute.
- Stir in carrots, potatoes, tomato sauce, cashews, and jalapeño. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes.
- Stir in cream, peas, green bell pepper, and red bell pepper; reduce heat to low, cover, and simmer for 10 minutes. Garnish with cilantro to serve.
Nutrition Facts
| Calories | 462 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 8 g |
| Protein | 9 g |
| Saturated Fat | 15 g |
| Sodium | 1434 mg |
| Sugars | 9 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this recipe and the flexibility that it offers. I added extra peppers, some celery and fresh diced tomatoes. For extra crunch, I topped it with sliced green onions and radishes. Used Coconut milk to keep the fat and calories down. Didn’t really notice the cashews so I’d either add more, or just leave them out.
Had no cashews but was a big hit!
It’s good! Easy to make and very tasty. Will make again.
not traditional india food, not nearly spicy enough flavour so – so
This was delicious and easy to make! I kept going back for more, even though I was so full! It was maybe a little too salty. I may not put as much in next time and just salt it to my liking after it’s made.
I’ve been making this recipe for years and am just now taking the time to review it. This is a dinner regular and favorite. As an avid gardener I love mixing it up with whatever veges I have on hand. I frequently substitute cauliflower or turnips for the potatoes and it is still delicious every time
Excellent flavor. I used Mae Ploy yellow curry paste. Tastes even better as left-overs. It’s a favorite!
I loved it. Easy to make and tasted great. The beauty of it is you can make substitutions, if you need to. I always try to make a new recipe as is and see where I can alter if necessary. I made this as is and just added a little more of things I love like garlic, cashews and a little more curry than called for. Delicious outcome and will make again! I did also use coconut milk. The cooking time was exactly right for me. I’m thinking for those that said the potatoes and carrots took longer, perhaps they were in larger chunks. Thank you! I love this recipe!
Because I can’t eat jalapenos, I just didn’t put it. Delicious meal.
enjoyable, mine was alittle tomatoy saucy. But the heat was spot on!
This dish was yummy. I don’t like jalapeno pepper so I left it out and increased the curry powder to 2 Tbsp. I had some cauliflower I had to use so I added that. Loved this dish and will love it, even more, when I remember to add the cream to our leftovers. ( I don’t usually have dairy in my house so I looked really hard for some heavy cream. Found exactly 8 oz. at my local co-op. Just forgot to add it. l.o.l. ) Post note: Had leafovers the next day and added the peas and cream so, so good. Definitely a keeper.
I have made this many times! It is easy, tasty and filling. Often, I use garam masala in place of the curry powder. Instead of cream, I use a full 16 oz can of coconut milk. Great dish!
not enough flavor. almost bland, but edible.
I make this just as the recipe is, I’ve actually been making this for about 13 years, one of my favorites when I have vegetarians eating over. I love it even though I’m not a vegetarian, it’s one of my absolute favorites.
This was fabulous! My husband and I loved it. Used Coconut Milk to make it Vegan, otherwise didn’t change a thing! Can’t wait to make it again! Thanks for the recipe!
This is excellent! I did substitute a few ingredients based on what I had on hand: instead of peas, I used yellow squash, I didn’t have a jalapeños so I used a pinch of red pepper flakes, and instead of cream, I used coconut milk. I will make this regularly as it is one of the best Indian dishes I’ve had. I did cook it longer than 10 minutes but I expected that. Thanks so much for sharing this recipe!
This is the best vegetarian dish I have ever tasted! It is mmmm delicious! It gets 10 stars. ??
Nice overall flavor. I prefer a bit more spice.
Very easy to make, simple ingredients, and my family loved it. Only change I made was using coconut milk instead of the cream
Pretty nice dish, flavorful as expected. I gave up on the jalapeno and I replaced cilantro with parsley due to the preferences of my family. It all turned out delicious.
I made it with half and half because I didn’t have full cream. Served with brown rice. It was delicious. Next time I’ll make it with coconut milk as many suggested.