Vegetarian Korma
Medley of vegetables in a cashew and tomato based curry
access_time
55 minutes
local_dining
4 servings
- 1 ½tablespoon vegetable oil
- 1 onion (small, diced)
- 4 clove garlic (minced)
- 2 potatoes (cubed)
- 4 carrots (cubed)
- 3 tablespoon unsalted cashews (ground)
- 2 teaspoon salt
- 1 ½tablespoon curry powder
- 1 cup green peas (frozen)
- ½ green bell pepper (chopped)
- ½ red bell pepper (chopped)
- 1 cup heavy cream
- 1 bunch cilantro (fresh for garnish)
- 1 teaspoon ginger (minced fresh)
- 1 green chili (hari mirch) (fresh, seeded and sliced)
- 1 tomato sauce (4 ounce can)
Method
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1. Heat the oil in a skillet over medium heat.
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2. Stir in the onion, and cook until tender.
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3. Mix in ginger and garlic, and continue cooking 1 minute.
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4. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce.
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5. Season with salt and curry powder.
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6. Cook and stir 10 minutes, or until potatoes are tender.
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7. Stir peas, green bell pepper, red bell pepper, and cream into the skillet.
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8. Reduce heat to low, cover, and simmer 10 minutes.
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9. Garnish with cilantro to serve.