INGREDIENTS
2 cups
Cauliflower florets
1/2 cup
Cilantro, fresh
3 cloves
Garlic
1 tsp
Gingerroot, fresh
1
Jalapeno chile
1 can
Muir glen tomatoes, organic fire roasted
1 cup
Onion
1 cup
Peas, frozen sweet
3 cups
Russet potatoes
1 can
Coconut milk
1
carton Progresso vegetable broth
1 tsp
Salt
2 tbsp
Salt-free curry powder
1 tbsp
Vegetable oil
1/2 cup
Cashews, roasted salted