Vegetarian Korma
This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1½ tablespoons vegetable oil
- 1small onion, diced
- 1teaspoon minced fresh ginger root
- 4cloves garlic, minced
- 2potatoes, cubed
- 4carrots, cubed
- 1fresh jalapeno pepper, seeded and sliced
- 3tablespoons ground unsalted cashews
- 1(4 ounce) can tomato sauce
- 2teaspoons salt
- 1½ tablespoons curry powder
- 1cup frozen green peas
- ½green bell pepper, chopped
- ½red bell pepper, chopped
- 1cup heavy cream
- 1bunch fresh cilantro for garnish
Instructions
Step 1
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.Step 2
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.