Vegetarian Korma

Name: Vegetarian Korma
Ingredients: 2 teaspoons canola oil; 1 small onion, diced; 1 teaspoon minced fresh ginger or 1/4 teaspoon dried ginger; 4 garlic cloves, minced or 1 teaspoon garlic powder; 4 carrots, cubed; 2 large russet potatoes, cubed; 1 jalapeno pepper, seeded and chopped; 3 tablespoons crushed cashews; 4 ounces tomato sauce; 1 teaspoon salt; 1 tablespoon curry powder; 1/2 tablespoon garam masala; 1/2 green bell pepper, chopped; 1/2 red bell pepper, chopped; 4 ounces skim milk; 4 ounces half-and-half cream; 1 bunch cilantro (optional)

17 ingredients

9 steps

Ingredients

2 teaspoons canola oil
1 small onion, diced
1 teaspoon minced fresh ginger or 1/4 teaspoon dried ginger
4 garlic cloves, minced or 1 teaspoon garlic powder
4 carrots, cubed
2 large russet potatoes, cubed
1 jalapeno pepper, seeded and chopped
3 tablespoons crushed cashews
4 ounces tomato sauce
1 teaspoon salt
1 tablespoon curry powder
1/2 tablespoon garam masala
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
4 ounces skim milk
4 ounces half-and-half cream
1 bunch cilantro (optional)

Directions

1

cook carrots and potatoes in water in the microwave for 10 minutes.
2

While potatoes & carrots are cooking, heat oil in a dutch oven or large skillet, stir in onions and cook until tender.
3

Mix in ginger and garlic & continue cooking for 1 minute.
4

Add drained carrots and potatoes to pan, along with jalapeno, cashews and tomato sauce.
5

Add seasonings: salt, curry powder and garam marsala,.
6

Cook and stir occasionally until potatoes are tender, 5 minutes or so.
7

Stir in green and red pepper, skim milk and 1/2 and 1/2.
8

Reduce heat to low, cover pan and simmer for 10 minutes.
9

Garnish with cilantro, if you wish, and serve with naan.