I put together (very rough measurement guesses):
1/2 a large Spanish onion
1 inch of a fresh ginger root, cut finely
6 cloves of garlic
3 medium sized Yukon gold potatoes, cubed
4 large carrots, cut same size as potatoes
1 jalapeno, cut finely, tossed the seeds
a handful of crushed roasted, unsalted cashews
I cooked up the onions, added the ginger and garlic then dumped in the rest of the items and added a little water then covered it up to kind of steam the carrots and potatoes. Once those got going I put in 2 tbsp of curry powder and then started sprinkling in about a teaspoon each of cinnamon, turmeric powder and cumin. I put in 4 cardamom pods that happened to be around and then maybe 1/2 tsp of nutmeg.
Once the potatoes and carrots were tender I cut up a bell pepper to throw in, dumped a whole can of coconut milk and let it simmer for 15-20 minutes. I cooked some basmati rice while this was all going on, put them both on a plate and garnished it with some fresh cilantro. It ended up tasting awesome but if I could do it again I would have added frozen edamame beans after the carrots and potatoes were cooked and then had more crushed cashews to sprinkle on top. Give it a try and let me know what you end up with!