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Thursday, August 25, 2016

vegetarian korma

Ingredients

  • Servings: 4
  • 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

Recipe

    Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins

  • 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.
  • 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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