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Vegetarian Korma

  • 4servings
  • 30minutes
  • 462calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons vegetable oil

  2. 1 small onion, diced

  3. 1 teaspoon minced fresh ginger root

  4. 4 cloves garlic, minced

  5. 2 potatoes, cubed

  6. 4 carrots, cubed

  7. 1 fresh jalapeno pepper, seeded and sliced

  8. 3 tablespoons ground unsalted cashews

  9. 1 (4 ounce) can tomato sauce

  10. 2 teaspoons salt

  11. 1 1/2 tablespoons curry powder

  12. 1 cup frozen green peas

  13. 1/2 green bell pepper, chopped

  14. 1/2 red bell pepper, chopped

  15. 1 cup heavy cream

  16. 1 bunch fresh cilantro for garnish

Instructions Jump to Ingredients ↑

  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.

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