Vegetarian Korma

Name: 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

16 ingredients

2 steps

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

Directions

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. Garnish with cilantro to serve.