This was an easy and absolutely delicious recipe! I substituted the whole milk for half a can of thick coconut milk and as others suggested used a mixture of turmeric, cumin, brown sugar, curry seasoning, cayenne and salt to flavor. I didn't have any jalapenos or cashews, so omitted these. Grating the fresh ginger made a huge differance rather than using dry.
I left the skins on the potatos to save time and threw them in a pot to boil while sautéing the onion, carrot, garlic and peppers in a large skillet. I spiced the vegetable mixture while it was cooking then strained the potatos and tossed them in the pan along with the coconut milk, tomato sauce and frozen peas. This method worked really well in that the potatoes were already fully cooked so the remaining vegetables retained a nice crispy texture. I was worried the entire dish would be overly mushy but all the vegetables were perfect. I let the pan simmer for about 30 minutes and poured over brown basmati rice. Everyone loved it and wanted seconds, including my meat-loving husband.
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This was an easy and absolutely delicious recipe! I substituted the whole milk for half a can...