Vegetarian Korma
Description
This creamy vegetable korma recipe is packed with potatoes, bell peppers, carrots, peas, cilantro, and spices for a flavorsome vegetarian curry.
Ingredients
•
1 1/2 tablespoons vegetable oil
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1 small onion, diced
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4 cloves garlic, minced
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1 teaspoon minced fresh ginger root
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4 carrots, cubed
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2 potatoes, cubed
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1 (4 ounce) can tomato sauce
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3 tablespoons ground unsalted cashews
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1 fresh jalapeno pepper, seeded and sliced
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1 1/2 tablespoons curry powder
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2 teaspoons salt
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1 cup heavy cream
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1 cup frozen green peas
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1/2 green bell pepper, chopped
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1/2 red bell pepper, chopped
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1 bunch fresh cilantro for garnish
Directions
1
Gather all ingredients.
2
Heat oil in a skillet over medium heat. Add onion; cook and stir until tender, about 2 to 3 minutes. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute.
3
Stir in carrots, potatoes, tomato sauce, cashews, and jalapeño. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes.
4
Stir in cream, peas, green bell pepper, and red bell pepper; reduce heat to low, cover, and simmer for 10 minutes. Garnish with cilantro to serve.