Made according to this procedure: Pre roast carrots and potatoes for 30 minutes in oven. Fry the oil in pan on low with spices and onion for about 5 minutes. Add potatoes and carrots back in, along with ~1/2 cup water or more and tomato sauce, and salt. Cook 5 minutes then add red bell and jalapeño and cook another 5 minutes. Add ginger, garlic, cashews, raisins, and unsweetend shredded coconut. coconut. Simmer until done (20 min or so), adding water as needed to keep from drying out. Cool completely. Remove red pepper slices, purify with food processor or wand, add pepper slices back in. When ready to eat, reheat and add in freshly cooked peas, cream, and cilantro.
Was this review helpful?
0 users found this review helpful
Made according to this procedure: Pre roast carrots and potatoes for 30 minutes in oven. Fry...