Vegetable Korma

You will need
2 potatoes, cubed
4 carrots, cubed
1 cup frozen green peas 
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
3 tbsp ground unsalted cashews
1 (4 ounce) can tomato sauce
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced 
2 tbsp Mild curry powder
2 tbsp coconut milk (powder)
1 1/2 tablespoons vegetable oil
salt

Method
Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender. Stir peas, green bell pepper, red bell pepper, and coconut milk powder into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Serve with rice and/or Naan bread (homemade is the best)