Vegetarian Korma - Recipe

Both creamy and healthy, this is an easy yet tasteful curry. It's rich, creamy, mildly spiced and extremely flavoruful.

Can be served with both naan and rice.

Prep

25 m

Cook

30 m

Ready In

55 m

Ingredients

• 1 1/2 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

• 1 1/2 tablespoons curry powder

• 1 cup frozen green peas

• 1/2 green bell pepper, chopped

• 1/2 red bell pepper, chopped

• 1 cup heavy cream

• 1 bunch fresh cilantro for garnish

(Can add other vegetables of choice)

Directions

1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender.

2. Mix in ginger and garlic, and continue cooking for 1 minute.

3. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.

4. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer for 10 minutes.

5. Garnish with cilantro to serve.