Vegetarian Korma


1½ tablespoons vegetable oil

1 small onion, diced

1 teaspoon minced fresh ginger root

4 cloves garlic, minced

2 potatoes, cubed

4 carrots, cubed

1 fresh jalapeno pepper, seeded and sliced

3 tablespoons ground unsalted cashews

1 (4 ounce) can tomato sauce

2 teaspoons salt

1½ tablespoons curry powder

1 cup frozen green peas

½ green bell pepper, chopped

½ red bell pepper, chopped

1 cup heavy cream

1 bunch fresh cilantro for garnish


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, jalapeno, 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 cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.


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