Vegetarian Korma

Vegetarian Korma

Recipe by: YAKUTA
This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.
30 m 4 servings 425 cals

  • 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

1 Prep    25 m
Cook      30 m
Ready In  55 m

  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.
  2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Gar
    nish with cilantro to serve.

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