Korma

Name: Korma
Ingredients: 1 1/2 tablespoons vegetable oil; 1 small white onion, diced; 4 garlic cloves, minced; 1 teaspoon fresh gingerroot, minced; 2 small yukon gold potatoes, cubed; 4 carrots, cubed; 1 fresh jalapeno pepper, seeded and sliced; 6 tablespoons unsalted cashews, ground; 1 (4 ounce) can tomato sauce; 1 1/2 tablespoons hot curry powder; 1 teaspoon cardamom; 1 teaspoon garam masala; 2 teaspoons sea salt; 1 cup frozen green pea; 1/2 green bell pepper, chopped; 1/2 red bell pepper, chopped; 1 (15 ounce) can light coconut milk; cilantro (to garnish) (optional)

18 ingredients

1 steps

Ingredients

1 1/2 tablespoons vegetable oil
1 small white onion, diced
4 garlic cloves, minced
1 teaspoon fresh gingerroot, minced
2 small yukon gold potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
6 tablespoons unsalted cashews, ground
1 (4 ounce) can tomato sauce
1 1/2 tablespoons hot curry powder
1 teaspoon cardamom
1 teaspoon garam masala
2 teaspoons sea salt
1 cup frozen green pea
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (15 ounce) can light coconut milk
cilantro (to garnish) (optional)

Directions

1

On a stove top heat the oil in a skillet over medium heat and cook onion until tender. Mix in the ginger, garlic, and 1 tablespoon of the curry powder; continue to cook for 1 minute. In a separate bowl mix potatoes, carrots, jalapeno, cashews, and tomato sauce then add to skillet with salt and 1/2 tablespoon curry powder. Cook for about 20 minutes or until the potatoes are tender. Add the bell peppers, peas, and coconut milk to the skillet. Reduce the heat to low and simmer for about 10 minutes until the consistency has thickened. Put cilantro on top if desired.