Vegetarian Korma
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
909
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).